Cashew Sour Cream

By SmartyPlants | December 2, 2020
Makes 1 cup
Rich, tangy and super creamy, this is great drizzled over tacos, baked potatoes and soup. Add a big dollop of this to anything that needs a cooling, creamy boost!


1 cup raw cashews, soaked in water for at least one hour, or overnight
1 tablespoon freshly squeezed lemon juice
1/3 cup water, more to thin, could be up to 3 tablespoons
1 1/2 tablespoons apple cider vinegar
1/4 teaspoon sea salt, more to taste


  1. Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy. Don’t stop blending until you get it there—you will! It could be up to 5 minutes of blending.

  2. Add more water, 1 tablespoon at a time, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it. Mine usually does!

Recipe Notes

This will keep in the fridge for up to a week.

This recipe was inspired by a recipe that I learned to make in my Rouxbe cooking class.

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