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Here's a delicious dairy-free recipe for cashew sour cream that's both tangy and rich. It's easy to make in your blender, and it's ready in just 5 minutes!
Some foods are simply irreplaceable, like the tangy creamy taste of sour cream. If you've had regular sour cream recently, you'll notice that this wonderful creamy dip isn't exactly the same. But if it's been a while, you'll be amazed at just how similar this dairy-free cashew version tastes. It's a super tasty alternative and it's healthy, too.
This is one of those easy essential recipes to have in your repertoire because we all know someone who doesn't do dairy.
It's all made in the blender so it's ready in minutes. Ideally, the cashews should soak overnight in the fridge for a nice creamy texture, but you can use our quick soak method in a pinch.
Use this vegan cashew sour cream anytime you'd normally use sour cream, like drizzled over crispy potatoes, with Mexican food like tacos or burrito bowls, or even on pizza!
Cashew sour cream ingredients
Here's everything you need to make this vegan cashew sour cream alternative:
- Cashews – soak them overnight in water or use our quick-soak method (see below).
- White vinegar – helps put the ‘sour' in sour cream. You could also use apple cider vinegar but it will have a slightly different taste.
- Nutritional yeast – this popular vegan ingredient is rich in B12, and has a unique savory flavor that resembles cheese.
- Lemon – fresh lemon juice for lots of tang. You could also use the zest for an added bright pop of lemon!
- Sea salt – to enhance all the flavors.
How to make cashew sour cream
This tasty sauce doubles as a dip and it's super easy to make at home. Here's how we make it in just two simple steps:
- Drain the soaked cashews and add all the ingredients to a high-speed blender. Blend until smooth.
- That's it! To serve, pour it into a bowl or dish, and enjoy it right away or store it in the fridge for up to a week.
The cashew quick-soak method
If you forgot to soak your cashews the night before, or are pressed for time, try our quick soak method. Simply place the cashews in a heat-safe bowl, cover them with boiling water, and soak cashews for an hour (or however much time you have). They'll soften up enough to make creamy and delicious dairy-free sour cream!
If you have a high-powered blender (like a Vitamix), you may be able to avoid soaking the cashews. If you have a regular blender and skip the soaking, the cashew sour cream will not be perfectly smooth.
Can I make this cashew sour cream ahead of time?
Yes! When stored in an airtight container, it will keep for up to a week in the fridge. It will thicken when it's chilled so if you prefer a looser consistency, mix in a few tablespoons of warm water.
Can I use other nuts or seeds instead of cashews?
Cashews are unique because they're a softer nut and blend up to be creamy and delicious. They're really versatile and used in a lot of dairy-free recipes. Other nuts just don't compare although sunflower seeds make delicious yet different dips and dressings.
Can I use cashew nut butter?
Cashew butter is made with roasted cashews, which gives it a wonderfully nutty flavor. Unfortunately, that nutty flavor will make this taste less like sour cream.
What to serve with cashew sour cream
Use this cashew sour cream substitute anytime you would normally use sour cream, like with potatoes and Mexican dishes. We also like to use it in dairy-free dishes in place of goat cheese, ricotta, or mozzarella for its cheesy taste.
Try this dairy-free cashew sour cream with these vegetarian recipes
- 1 cup raw cashews (soaked – see notes)
- 6 tablespoons water
- 1 tablespoon white vinegar
- 1 teaspoon nutritional yeast
- 1 lemon (juiced)
- ¼-½ teaspoon sea salt (to taste)
- Drain the cashews and then add them to your blender with water, vinegar, nutritional yeast, lemon, and ¼ teaspoon of salt. Blend on high speed until smooth. Taste and add an extra ¼ teaspoon of salt, if desired.1 cup raw cashews, 6 tablespoons water, 1 tablespoon white vinegar, 1 teaspoon nutritional yeast, 1 lemon, ¼-½ teaspoon sea salt
- Pour the cashew sour cream into a bowl. Serve immediately or store in a covered container in your fridge for up to a week. Note: this sour cream will thicken when it's chilled.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.