Cashew Sour Cream

by Angela (Oh She Glows) on March 13, 2016

4.8 from 34 reviews
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Cashew Sour Cream

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

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Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.

Yield
2 cups (500 mL)
Soak time
1-8 hours
Prep time
Cook time
0 Minutes

Ingredients:

  • 1 1/2 cups (225 g) raw cashews, soaked
  • 3/4 cup (190 mL) water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • Scant 1/2 teaspoon fine sea salt

Directions:

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  2. Place the drained cashews in a high-speed blender.
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
  4. Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

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{ 106 comments… read them below or add one }

Jill March 16, 2016 at 11:10 pm
Recipe Rating:

Made this last night and it was delicious!!!! So easy to make and you could easily freeze.
Just had the left overs for lunch yummmmm.

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Angela Liddon March 17, 2016 at 4:07 pm

I’m glad to hear you enjoyed it, Jill! :)

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Angelica March 16, 2016 at 11:12 pm
Recipe Rating:

Made this for the first time tonight. Did the short soak and it was very easy to whip up while my potatoes were baking in the oven. Wasn’t sure how I was going to pass this as sour cream with the boys. Thought I’d have leftovers to freeze. They loved it. My 14 year old almost ate the whole bowl by himself. My pickier 20 yo loved it. Thank you for this recipe. So much better than finishing a whole tub of dairy sour cream.

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Angela Liddon March 17, 2016 at 4:07 pm

Hi Angelica, I am so happy your boys loved the cashew sour cream! It’s always my goal to make vegan recipes that will please everyone – meat eaters, kids, and “picky” eaters included – so it’s wonderful to hear when I’ve been successful. Thank you! :)

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Kathy March 29, 2016 at 5:51 pm

Hi Angela,

Do you think the cashew sour cream would freeze well? I’d like to make a big batch to use with your other Mexican recipes. I was dreaming of dolloping this on top of your Life-Affirming Warm Nacho Dip from the cookbook, too….drool….

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ChristineinMass April 5, 2016 at 12:02 pm

I’m wondering the same thing. I had it today on the vegan chili. (My Favourite Vegan Chili). It is so delicious!

Christine

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laura November 3, 2017 at 2:15 pm
Recipe Rating:

It freezes perfectly, just make sure to mix it well after reheating!

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Susan Rivett April 8, 2016 at 8:15 am

Enjoyed the vegan enchiladas yesterday at my vegan cuisine group.

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ronda May 14, 2016 at 4:53 am
Recipe Rating:

I made this for dinner tonight and we all loved it. My 17 month old kept saying mmmmmm lol I used cashew sour cream instead of the avo cashew cheese and was so good! Thanks for the recipe

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ChristineinMass June 13, 2016 at 11:47 am

I love love love this cashew sour cream! Sometimes, I look for recipes to make that will go with it, just so I can eat it.

This seems like a silly question, but if you put it in the mini silicone muffin cups, do you need to cover them? If so, how? I can’t seem to find any with covers. Also, are comments the best way to reach you? I don’t see any contact button on the website.

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Rachel August 21, 2016 at 12:10 pm

I think she means to just put them in the freezer for 30 minutes until they are solid, then you transfer the portions to a ziploc bag before storing in the freezer.

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Angela (Oh She Glows) November 4, 2017 at 6:41 am

Hey Christine,
I’m sorry I missed your comment! My comments go to moderation now so I won’t miss any in the future. :)
Yes, Rachel is right…once the cubes/cups are frozen pop them out and transfer them into a freezer safe zip bag or container. I hope this helps!

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Sioux June 28, 2016 at 3:56 pm
Recipe Rating:

My daughter made these for us on a recent visit, and they are fabulous! We had them in Tortillas, but I’m making them right now for my husband and me and will use lettuce wraps. I love the crunch of the walnuts, and just love this recipe, thank you!

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Alena September 1, 2016 at 11:43 am
Recipe Rating:

I have shared this recipe with my whole family and they prefer it to dairy! It tastes clean and fresh and it is so versatile. Angela, you never disappoint :)

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clara September 13, 2016 at 10:21 pm
Recipe Rating:

Do you think this would be good over the roasted butternut squash salad? I love it without, but we are having this for company so I thought I would add roasted Brussel sprouts as I always do, garbonzo beans to made it more substantial, and maybe the cashew cream?

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Jackie October 7, 2016 at 12:05 am

I was wondering if this would work baked in a casserole?

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Aaron October 10, 2016 at 9:52 pm

I’ve not tried this yet, but I believe it would be possible, owing to the fat content of cashews. Not certain, though.

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Donavan December 21, 2016 at 3:23 pm
Recipe Rating:

It works very well in a baked dish, I used it in a pasta bake with spinach and artichoke and was very delicious.

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Garreth October 10, 2016 at 11:04 am
Recipe Rating:

A friend recently introduced me to Oh She Glows. I made the Cashew Sour Cream this week as topper for white bean chili and as a dip for my veggie-stix-to-go— Yummy! I will be passing on this recipe (and website) to my friends and family! thanks, Angela for sharing this:) I will be exploring and trying more of your recipes! Yay for nutritious and delicious foods!

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Angela Liddon October 11, 2016 at 7:50 pm

Thanks for spreading the love, Garreth! So glad you enjoyed the recipe, and I hope you love whatever you try next just as well.

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Sarah October 21, 2016 at 4:42 pm

Hey there! Is there any other vinegar I could use as a substitute? I have red wine vinegar and rice vinegar but no ACV! Thank you. Love your website so much.

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Minda October 30, 2016 at 4:17 pm

Hi there! I wanted to ask if it would be possible to use unsalted steamed (“regular”) cashews for this, rather than raw? Reason I ask is because I have had bad reactions to even traces of the oil compounds of the cashew shell when in contact with raw cashews. Granted, it was only on my skin, but the reaction wasn’t good, so it makes me hesitant to use raw cashews. Do you know if the soaking process would leech out any possible oil traces on the nuts? Or can I go ahead with steamed cashews? Thank you!

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Angela Liddon November 7, 2016 at 9:15 am

Hey Minda, Oh I wish I knew the answer to your question! I am stumped over here and would hate to give you the wrong answer. I haven’t tried using regular cashews to make the cream yet, but I will have to try it out sometime. If you try anything please let us know. :)

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Minda November 7, 2016 at 11:28 am

No worries, I actually researched it a bit, and found out that the toxic resin present in the shells of truly raw cashews is not present in commercially sold cashews. I found out that raw cashews from any store are actually not raw, they are always steamed in their shells before being packaged for sale; the steaming gets rid of the resin. I should have figured… :) I was just paranoid about it since I’ve handled truly raw cashew and their shells, and that turned out to be a very bad idea, hehe. Sorry for wasting your time, when I should have tried to do more in-depth research in the first place, lol! So yes, “raw” cashews are not actually raw, but always steamed. D’oh! :D

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sila November 4, 2016 at 11:28 am
Recipe Rating:

Hi,
No picture for the ”Cashew Sour Cream”

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Dee December 24, 2016 at 3:29 am

I’m sorry to say this didn’t work due to the added 3/4 cup of water – it was just too watery and i don’t understand how it worked for everyone else? Usually all of Angela’s recipes are perfect so i’m really surprised.

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Leslee January 29, 2017 at 6:21 am
Recipe Rating:

It is too watery right out of the blender, but after it is in the refrigerator for a while I find that it has the perfect consistency. I tried it with the favourite vegan chili (which is the BEST vegan chili I have tried). Served it to vegetarian and omnivore friends and everyone loved the chili and the sour cream. I had to share the recipe for both. Now I use it with bean burritos, soup, you name it. It is great!

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Sherri Lewis January 7, 2017 at 2:29 pm
Recipe Rating:

We were very pleasantly surprised by how good this is! Just the right balance of tang and creaminess. (We made up a small batch to try it by cutting the recipe into a third: 1/2c cashews, 1/4 water, 2t lemon, 2t vinegar, 1/8t salt).

Looking forward to having it on chili and burritos tonight. :)

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Angela Liddon January 9, 2017 at 11:36 am

I’m so happy to hear you enjoyed the test batch, Sherri! Hope the chili and burritos were delish. :)

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Shannon Jarrell January 9, 2017 at 11:37 pm
Recipe Rating:

I made this today and used it in a vegan stroganoff. It was perfect! I’ll be making this one a lot!! Thanks!

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Amy January 16, 2017 at 8:55 am
Recipe Rating:

Yum :) I made this to go with your ridiculously tasty Veggie Chili and I’ve already eaten 4 bowls in the past 24 hours. I added a bit more apple cider and lemon juice though to get the tartness a little stronger. Like the site a lot, thanks!

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Debbie January 16, 2017 at 9:57 am
Recipe Rating:

Perfect! Thanks so much for this wonderful vegan sour cream. I am planning on using it today in a Tzatziki sauce recipe. I only made 1/3 of a batch, but will definitely be making more for dips, as a side to Mexican food, chili… No more grainy store bought sour cream for this gal.

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Julie Hillman January 22, 2017 at 10:28 pm

Can’t wait to try the cashew sour cream

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Angela Liddon January 23, 2017 at 8:54 am

Hope you enjoy it, Julie!

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Dee February 5, 2017 at 10:27 am

I followed directions as is, and it turned out wonderfully. I’ve purchased dairy free sour creams in the past and this recipe is way better. I can’t believe how good it is. Thanks for the recipe!

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Robin February 25, 2017 at 8:00 am

No high speed blender ?
Would this work in a food processor or using an immersion blender??

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Angela Liddon March 3, 2017 at 12:24 pm

Hi Robin, You can certainly try, but my guess is that it wouldn’t turn out as smooth as a blender gets it and it would probably take a fair amount of time in the processor. Please let us know if you try anything out!

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Sara April 26, 2017 at 9:53 pm
Recipe Rating:

I made this with a food processor, While not quite as smooth of texture as real sour cream, it worked for me. And it was AMAZING! I put this, along with avocado on top of a sweet potato veggie burger and it really added to the dish. Can’t wait to try it with veggie tacos.

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Lee Ann March 5, 2017 at 3:44 pm
Recipe Rating:

Just made this, it’s sooooo good! I’m so glad you noted that it can be frozen because two cups is too much, but half a recipe wouldn’t work in the blades of the Vitamix as well. I’m going to have it tonight on refried bean burritos, then tomorrow on potato pancakes. I might even flavor it with something like veggie bouillon mix and dip some celery in it.

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Angela Liddon March 6, 2017 at 2:17 pm

Enjoy those leftovers, Lee Ann! :)

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Amelia March 8, 2017 at 2:28 pm

Can you use roasted cashews without salt?

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Angela Liddon March 17, 2017 at 9:46 am

I haven’t tried it myself, but I think you probably could. The flavour will be more intense than what you’d get with raw cashews. If you give it a try, please report back!

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Patrick Pepin March 28, 2017 at 7:46 pm

Hi, how long does this need to chill? I’ve had it in the fridge for about 4.5hrs and it’s still really watery. Is it suppose to take this long? If it doesn’t thicken can I just add more cashews to thicken it up? It smells exactly like sour cream so I’m really excited to be able to finish it.

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Angela Liddon April 3, 2017 at 12:10 pm

Hi Patrick, I’m sorry to hear you’ve run into trouble! Usually a few hours should be more than enough time for the sour cream to thicken up, so I’m not quite sure what the issue could be. Maybe a little too much water got added somewhere along the way? (I know sometimes it’s easy to forget to drain the cashews before adding them into the food processor…?) Yes, you can probably blend in some more soaked cashews to thicken it up (assuming you’re using a high speed blender that can get them nice and smooth). I hope this helps!

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dani April 7, 2017 at 5:52 pm
Recipe Rating:

Love this stuff! Its so good!

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Mary Haviland April 30, 2017 at 7:49 pm

Hey, has anyone used the drained cashew water to blend with? Or should i use new water?

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JayRow June 10, 2017 at 8:50 am
Recipe Rating:

Yes, I used the water ( filtered water) they were soaking in and I thought it was wonderful.

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Joong Koog Jip May 1, 2017 at 1:08 am
Recipe Rating:

After going through your post I found it really interesting and yummy to eat.
But I have one suggestion for you.Please add images in such tutorials from next time. As I am a beginner in cooking and for a person like me it is easy to understand with images.

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Eleanor May 5, 2017 at 3:59 am
Recipe Rating:

I made this yesterday and it went so well with the Chili!! It was runny at first but when I checked it this morning it was more like cream. How would I defrost it after freezing?

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Angela Liddon May 16, 2017 at 8:45 am

Hey Eleanor, I’m so happy you loved it with the chili! My advice for thawing would be to let it sit on the counter or you can thaw it in the fridge overnight. I hope this helps!

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Helen Bolton June 3, 2017 at 3:00 am
Recipe Rating:

My staple with veggie con carne. I make a weekly batch and eat it all. And yes my partner loves it to!

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Anna June 8, 2017 at 12:49 pm

Hello, I’m just wondering if you think this could be made with cashew butter? I don’t have a high speed blender or a food processor, but I’m missing sour cream so much after going vegan! Do you think there would be a similar taste if I tried it with cashew butter?

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Angela Liddon June 12, 2017 at 1:35 pm

Hey Anna, That’s a great question…to be honest, I tried it in the past and I can’t remember for the life of me if it worked or not! My guess is that it would work you’d just have to find the proper ratio. I think 1 cup of cashews would make 1/3 cup of nut butter (just a guess!) so maybe you could start with that amount and see if it works, adding more if necessary. :)

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Namita June 28, 2017 at 11:34 am
Recipe Rating:

I made this today, but ended up having to put twice the amount of lime juice as the acidity was just not enough. The end product was really good. Thanks for a lovel recipe.

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Thomas July 10, 2017 at 2:35 pm

What exactly does soaking the cashews do? Both times I’ve done it I’ve only soaked them for like 30 mins and I’ve been satisfied with the outcome.

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Angela Liddon July 21, 2017 at 10:51 am

Hi Thomas, Thanks for the great question! When you soak raw cashews, it makes them softer for ease of blending, and also makes the nuts easier to digest. For a quick-soak method, you can cover the cashews with boiling water and soak for 30 to 60 minutes.

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Fidelia July 24, 2017 at 12:50 pm
Recipe Rating:

Made this for the lentil/walnut tacos and both were great recipes that everyone enjoyed.
Just wondering what else the cashew sour cream can be used for.

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Angela Liddon July 27, 2017 at 12:49 pm

Hey Fidelia, So glad the recipes were a hit! The cashew sour cream is really versatile and multipurpose, so it could be used with many different dishes. Try it on top of chili or soup, with vegan nachos or enchiladas, on a baked potato, on a sandwich or wrap, or stirred into salad dressings. Anything goes! :)

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Kathy August 2, 2017 at 8:55 am

Could you please tell me if this sour cream recipe would be ok to use in place of regular sour cream in a cake recipe? I bought a gluten free chocolate cake mix and got it home never realizing it called for sour cream. Thanks.

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Angela Liddon August 14, 2017 at 9:09 am

Hey Kathy, I’m sorry but I’m not sure as I’ve never thought to use this in a cake recipe! My guess is that this vegan sour cream is thinner than store-bought sour cream. If you try anything please let us know how it goes. :)

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Andrea August 11, 2017 at 10:57 pm

This was yummy I made it with enchiladas and yummy AF. Super easy super quick. I boiled them for like 20mins and it came out super creamy. Chilled it in the freezer and it was good to go in 30 mins.

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michelle September 23, 2017 at 8:36 am

Hi Angela,
Just looking & came across this recipe for vegan sour cream. Should you use salted or unsalted raw cashews?
Thanks!

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Angela (Oh She Glows) September 25, 2017 at 2:09 pm

Hey Michelle, I use unsalted raw cashews for this recipe. That doesn’t meant that salted won’t work, I just haven’t tried it before. :) Hope this helps!

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Jeff October 13, 2017 at 11:51 am
Recipe Rating:

This is delicious. Thank you! One question: is there any reason NOT to use the cashew soaking water as the water added at blending? I use purified water for the soak. Thanks again.

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Angela (Oh She Glows) October 13, 2017 at 1:41 pm

Hey Jeff, I usually discard it because the water looks quite murky after soaking and I prefer to use fresh. But totally your call. :)

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Jeff October 15, 2017 at 3:06 pm

Thanks, Angela

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Andrea October 16, 2017 at 8:04 am

Hi! Just curious if anyone has tried any substitutes for the cashews? My daughter is allergic and can’t have nuts. I was thinking about using sunflower seeds or chickpeas…

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Angela (Oh She Glows) October 16, 2017 at 10:20 am

Hey Andrea, I have tried using raw soaked sunflower seeds before and it does work in a pinch (although the flavour changes as they aren’t as creamy and sweet). I would suggest using a bit less called for, so 3/4 cup instead of 1 cup of cashews. If you try anything please let me know how it goes!

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Andrea October 16, 2017 at 12:17 pm

Ok, thank you Angela! Will let you know how it turns out! :)

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Andre October 24, 2017 at 11:01 pm

Could this be done with cashew milk?

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Angela (Oh She Glows) October 25, 2017 at 6:29 am

Hey Andre, Sadly I don’t think regular almond would work as it’s too thin, but I do think you could use raw cashew butter instead of cashews. I would probably start with around 3/4 cup raw cashew butter (usually 1.5 cups cashews make about 3/4 cup cashew butter). Please let me know if you try anything out!

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Diane November 12, 2017 at 6:00 pm
Recipe Rating:

A staple in my house!!!

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Angela (Oh She Glows) November 13, 2017 at 7:35 am

Thanks Diane, so happy you love it!

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Snfy November 29, 2017 at 7:29 pm

Yummy. I made this for chili topping. It was great served this way. Waiting for my daughter to taste test. She doesn’t like nuts seeds etc. hope she liked it. I loved it

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Sharon December 2, 2017 at 1:12 pm

Hey, do you think almonds would work as well?

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Angela (Oh She Glows) December 3, 2017 at 8:06 am

Hey Sharon, Oh good question. If using almonds, I would be sure to use the skinned (blanched) kind and be sure to soak them well. If memory serves me correct the almonds don’t tend to get quite as creamy and smooth as the cashews.

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Silvia Roldán December 14, 2017 at 5:13 pm

Hi, can I use lime juice instead?

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Angela (Oh She Glows) December 15, 2017 at 11:16 am

Hey Silvia, I haven’t tried it, but lime juice might be fun…especially if pairing with Mexican cuisine! Enjoy

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Stacy January 8, 2018 at 10:48 pm
Recipe Rating:

Just made this and liked the spatula clean! Can’t wait to make sour cream coffee cake with it.

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Angela (Oh She Glows) January 9, 2018 at 8:30 am

Sour cream coffee cake…I love the way you think :)

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Mary January 11, 2018 at 12:34 am
Recipe Rating:

Every time I make this, I think – why don’t I make this more often?! So delicious. Had it tonight with our favorite tofu and parsnip green enchiladas – a great addition! Many thanks for your wonderful recipes, Angela..

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Angela (Oh She Glows) January 11, 2018 at 12:21 pm

Oh that sounds like a fab combo. Thanks Mary!

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Devon Winkler January 11, 2018 at 9:45 am

This was not good it tastes nothing like sour cream and smelled awful:(

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Angela (Oh She Glows) January 11, 2018 at 12:19 pm

Aw so sorry to hear that, Devon!

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Mindi January 15, 2018 at 3:01 pm
Recipe Rating:

I loved the flavor of this but had a hard time getting it to thicken even post refrigerator, maybe less waster next time?? Also has anyone tried the mayonnaise? I followed the recipe to a T and the flavor was great but super runny, any suggestions? Overall loving these recipes, some of the absolute best out there.

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Angela (Oh She Glows) January 16, 2018 at 9:06 am

Hey Mindi, I’m sorry you had a hard time getting this to thicken. Yes it does sound like too much water was the issue. How much did you use?

As for the mayonnaise, did you change anything in the recipe? I find it’s one of those recipes that has to be followed to a tee as it’s pretty finicky.

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Kaitlin January 22, 2018 at 7:56 pm

Hey! I just made this tonight. It tastes really good but the texture is really grainy (to help you visualize it, it almost looks like curdled milk). I followed the directions using the quick soak method and blended everything in my Ninja blender for several minutes. It’s nice and thick but definitely not smooth. What could I have done wrong? Thank you for your time!

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Angela (Oh She Glows) January 23, 2018 at 8:14 am

Hey Kaitlin, Oh so sorry to hear that! Some blenders aren’t able to blend nuts smooth so my guess is that it’s the blender.

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Dani Smith January 23, 2018 at 8:20 pm

Easy and delicious!

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Kyle January 26, 2018 at 9:20 am
Recipe Rating:

I bought your Oh She Glows Everyday cookbook a while back and last night decided to whip up your cabbage soup recipe with this sour cream. The soup was amazing but the sour cream was the closest to the real thing I have had! I loved it so much I came here to find other recipes I can use it in!

Thank you for what you do!

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Angela (Oh She Glows) January 26, 2018 at 1:37 pm

Hey Kyle, Yay, that’s so great to hear! Thank you for letting me know, and a big thanks also for supporting my cookbook. I hope you find more hidden (or non-hidden) gems!

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Sharon January 27, 2018 at 11:53 am

I am obsessed with this. I’ve eaten this cashew sour cream, along with sciracha, on just about everything over the past month. Pasta, tacos, breakfast hash, burritos, soups, avotoast – you name it. I’ll be making this pretty much forever.

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Angela (Oh She Glows) January 29, 2018 at 9:58 am

“I’ll be making this pretty much forever.” hahah love it!! Thanks Sharon. And yes it’s SO good on avocado toast isn’t it?

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Sheila February 16, 2018 at 3:43 pm

Is there a alternative/substitute for the cashews?

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Angela (Oh She Glows) February 25, 2018 at 1:17 pm

Hi Shella, You can try using 3/4 cup soaked raw sunflower seeds instead, but the flavour will change quite a bit. If you try anything out please let me know how it goes. :)

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Eric February 22, 2018 at 3:45 pm

I love cashew sour cream – and I thought I was doing the healthy thing by using it as a substitute for real sour cream. Im not a vegan – I just want to be healthier and I’m trying to lose weight. I was very surprised and disheartened to learn that cashew “sour cream” has over TWICE the calories of real dairy sour cream. I guess there is no magic bullet when it comes to cutting calories. I will still eat it, but a lot less often than I have been knowing its something of a calorie bomb :)

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Mia March 7, 2018 at 10:47 pm
Recipe Rating:

Ok, this was DELICIOUS! So glad to have found a recipe that is plant based & super yum!

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Rachel Rogers March 21, 2018 at 2:45 am

Made this tonight to top my quinoa meat tacos and man! It was perfect! It would even work in lasagna with a couple extra seasonings. Yummy stuff and easy!! 👍👍

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Rebekah March 21, 2018 at 7:09 pm
Recipe Rating:

Made this tonight and it was exceptional…well done!

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Angela (Oh She Glows) March 22, 2018 at 7:36 am

Thank you Rebekah!

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Kelly April 12, 2018 at 6:24 am

This is actually so good! I’m surprised with how good it actually tastes and I think I might like this more that actual sour cream! I added a bit more lemon juice to get more of that sour taste. This goes perfectly with chili!!

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Audrey @ Unconventional Baker May 5, 2018 at 1:26 am
Recipe Rating:

Made a batch of this sour cream tonight and it worked a treat as a homemade alternative! Thanks for the quick and simple recipe.

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Angela (Oh She Glows) May 5, 2018 at 2:04 pm

Thanks Audrey! So happy you enjoyed it.

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Val May 9, 2018 at 3:50 pm
Recipe Rating:

I have had such cravings of late for sour cream. I went to your site and crossed my fingers you would not let me down. As always, you did not :) Wonderful recipe!! If I want more sour, would I add a wee bit more lemon juice and vinegar? Don’t want to waste my expensive cashews on trial and error ;) Thanx again for a truly satisfying condiment.

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Angela (Oh She Glows) May 13, 2018 at 7:11 am

Yes you can definitely add a bit more lemon and vinegar…i would just add them in very small increments :) Thanks for your kind words, by the way!

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Lauralyn May 21, 2018 at 1:06 am

I’m so looking forward to trying this recipe!
Are there any other types of vinegars that I could use as a substitute?

Thank you!!

Reply

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