Cashew Sour Cream
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Here’s a delicious dairy-free cashew sour cream recipe that’s both tangy and rich. It’s easy to make in your blender, and it’s ready in just 5 minutes!
Some foods feel irreplaceable, and sour cream is definitely one of them. If you’ve had regular sour cream recently, you’ll notice this dairy-free version isn’t identical—but if it’s been a while, you might be surprised by just how close it gets. This cashew-based sour cream is tangy, creamy, and incredibly satisfying, and it absolutely earns its place in my kitchen.
This is one of those essential recipes I always like to have in my back pocket, especially when there’s someone at the table who avoids dairy. Everything goes straight into the blender, so it’s ready in minutes. I prefer soaking the cashews overnight in the fridge for the smoothest, creamiest texture, but a quick-soak works well when I’m short on time.
I use this vegan cashew sour cream anywhere I’d normally reach for the classic version—dolloped onto crispy potatoes, spooned over tacos or burrito bowls, or even swirled onto pizza. It’s versatile, easy to make, and one of those recipes that makes dairy-free cooking feel effortless rather than limiting.
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.
Cashew Sour Cream Recipe
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Loved the addition of the nutritional yeast and wondering why I didn’t think of this when I made tofu sour cream before. The cashews made it way better.
I have used cashew cream in a lot of different ways but never as a sour cream! How brilliant is this! Cannot wait to make this again! Thank you for the recipe!
Love how easy this dairy free sour cream is to make. It’s perfect for my family’s needs.
We’re trying to lessen our dairy intake so this vegan sour cream is so helpful to us. Love how deliciously cream it is!