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Blended cashew sour cream in a tan bowl with a sprig of parsley in the middle.
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5 from 3 votes

Cashew Sour Cream

Dairy-free cashew sour cream made with five simple ingredients that's rich and creamy with a mild flavor. It makes a great sub for regular sour cream! Vegan + gluten-free. 
Prep Time1 hour 5 minutes
Course: Side
Cuisine: American
Keyword: cashew sour cream, dairy-free sour cream, vegan sour cream


  • 1 cup raw cashews
  • 2 Tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 -3/4 cup unsweetened dairy-free milk or water
  • pinch of sea salt


  • Add cashews to a bowl and cover with water. Let cashews soak for 1-8 hours. Drain water.
  • Add soaked cashews, lemon juice, apple cider vinegar and 1/2 cup dairy-free milk into a high-speed blender. Blend on high until creamy, if the mixture seems really thick, add more milk, 1 Tablespoon at a time until the mixture is blending smoothly, but don’t add too much because you don’t want the cream to be too thin.
  • Once blended, pour sour cream into a dish and serve at room temp or place in the fridge. It will thicken as it chills. Cashew sour cream should last 3-4 days, up to a week in the fridge and up to 6 months if stored in the freezer. 


Serving: 2Tablespoons | Calories: 83kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Sodium: 23mg | Fiber: 1g | Sugar: 1g