This Cashew Sour Cream is one of those small recipes that can completely upgrade a meal. Smooth, creamy, slightly tangy and naturally plant-based, it works beautifully as a dairy-free alternative to traditional sour cream.
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A Simple Dairy-Free Sour Cream
Made with soaked cashews, filtered water, apple cider vinegar, lime juice, nutritional yeast and sea salt, this recipe blends into a rich, velvety cream with a gentle sour note. It is especially good with Mexican-inspired dishes, Buddha bowls, roasted vegetables, nachos, tacos, soups and loaded baked potatoes.
The secret is soaking the cashews overnight. This softens them properly and helps create that silky texture. No drama, no dairy, no weird science experiment in the fridge. Just a clean, simple cashew cream that does its job very well.
Why You'll Love This Cashew Sour Cream
This recipe is:
- 100% plant-based
- Dairy-free and vegan
- Smooth, creamy and tangy
- Easy to make in a blender
- Great for Mexican-style dishes
- Ready in 10 minutes after soaking
- Perfect for meal prep
Ingredients You'll Need
- Cashews, pre-soaked and drained
- Filtered water
- Apple cider vinegar
- Lime or lemon juice
- Nutritional yeast
- Sea salt
Equipment You'll Need
- Weighing scales
- Mixing bowl
- Strainer
- Blender
- Spatula
- Spoon
- Storage container
How To Make Cashew Sour Cream
Soak the cashews overnight in filtered water in the fridge.
The next day, drain and rinse the cashews well. Add the soaked cashews, filtered water, apple cider vinegar, lime juice, nutritional yeast and sea salt to a blender.
Blend until completely smooth and creamy. Transfer the cashew sour cream into a mixing bowl, then check the seasoning. Add a little more vinegar or citrus if you want extra sharpness, or a little more salt if it needs a lift.
What To Serve With Cashew Sour Cream
- Tacos, burritos and fajitas
- Nachos or tortilla chips
- Chili sin carne
- Roasted sweet potatoes
- Buddha bowls
- Soups and stews
- Plant-based burgers
- Grain bowls and salads
It also makes a great base for quick dressings. Thin it with a little water, add fresh herbs, and suddenly you've got a creamy ranch-style dressing.
Storage
Store the cashew sour cream in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly once chilled.
FAQ
You can, but the texture will not be as smooth. Soaking the cashews overnight gives the best creamy result.
Yes. Lime gives a slightly brighter flavor, while lemon gives a more classic sour cream tang. Both work well.
Use a little less water when blending. Start with less liquid and add more only if needed.
More Sauce Recipes To Try
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
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