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Cashew Sour Cream


I’m a huge fan of creamy and dreamy, and I absolutely love the taste and texture that sour cream provides for many dishes. I came across this recipe a few years ago and was delighted at how remarkably similar it is to real sour cream. A-M-A-Z-I-N-G ! You would never know that vegan “sour cream” was so delicious–even my non-vegan friends can’t get enough.

The taste is divine, texture is smooth as silk, and preparation is a cinch. Try it with salads, in place of mayonnaise, or with anything Mexican! Ola fiesta! Check out my recipe for Mexican Black Bean Pasta. For a truly unique pleasure, check out my Cauliflower Mash with Roasted Garlic and Cashew Sour Cream. It’s to-die-for!

Not Just Sour Cream

The base of this cashew cream can be used for just about anything requiring a creamy texture. For basic “cream” just use the first portion of the recipe: cashews and water. This cream base can be used for all kinds of , such as Roasted Garlic & White Wine Cauliflower Alfredo.


Cashew Sour Cream
Prep time
Total time
Tools: Vitamix (or other high-speed blender) or food processor.
Serves: approx 1½ C
  • 1 cup organic cashews, soaked 30 min
  • ¼ - ½ C purified water
To make "sour" cream add:
  • juice of 1 lemon
  • 1 tsp. apple cider vinegar
  • pinch of onion powder
  1. Drain and rinse cashews.
  2. Add water, starting with ¼ C and blend until smooth.
  3. Continue to add more water a little at a time, until you reach desired consistency.
  4. The cream will thicken as it stands, so don't worry if the consistency started out too thin. It most likely will thicken.
For the sour cream:
  1. Add the rest of the ingredients with the water.
For an extra “sour-ee” flavor, leave out for a few hours to allow a little fermentation to set in.

Store in an air-tight container for up to a week in the fridge.
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If you have your own vegan/raw “sour cream” recipe, or have recipes where you used cashew sour cream, please share by leaving a comment below. I’m always looking for creative recipes to share! If you’d like to keep up with more recipes like this, please join me on Facebook, Twitter, Pinterest and Instagram.




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  1. This was great! Thanks! How long do you think it will be good for?

    • That’s a good question! It never lasts very long in my house to find out. I would say it would be good for at least 4-5 days. If you leave the cream out for a few hours to sour, the fermentation should make it last longer, maybe a few weeks. That would be a good experiment to try. 🙂


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