Cashew Sour Cream

54 comments

4.8 from 22 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
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. 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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{ 54 comments… read them below or add one }

1 Thomas July 10, 2017

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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2 Angela Liddon July 21, 2017

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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3 Namita June 28, 2017
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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4 Anna June 8, 2017

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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5 Angela Liddon June 12, 2017

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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6 Helen Bolton June 3, 2017
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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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7 Eleanor May 5, 2017
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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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8 Angela Liddon May 16, 2017

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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9 Joong Koog Jip May 1, 2017
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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10 Mary Haviland April 30, 2017

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

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11 JayRow June 10, 2017
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Yes, I used the water ( filtered water) they were soaking in and I thought it was wonderful.

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12 dani April 7, 2017
Recipe Rating:

Love this stuff! Its so good!

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13 Patrick Pepin March 28, 2017

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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14 Angela Liddon April 3, 2017

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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15 Amelia March 8, 2017

Can you use roasted cashews without salt?

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16 Angela Liddon March 17, 2017

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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17 Lee Ann March 5, 2017
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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18 Angela Liddon March 6, 2017

Enjoy those leftovers, Lee Ann! :)

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19 Robin February 25, 2017

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

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20 Angela Liddon March 3, 2017

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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21 Sara April 26, 2017
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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22 Dee February 5, 2017

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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23 Julie Hillman January 22, 2017

Can’t wait to try the cashew sour cream

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24 Angela Liddon January 23, 2017

Hope you enjoy it, Julie!

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25 Debbie January 16, 2017
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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26 Amy January 16, 2017
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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27 Shannon Jarrell January 9, 2017
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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28 Sherri Lewis January 7, 2017
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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29 Angela Liddon January 9, 2017

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

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30 Dee December 24, 2016

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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31 Leslee January 29, 2017
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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32 sila November 4, 2016
Recipe Rating:

Hi,
No picture for the ”Cashew Sour Cream”

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33 Minda October 30, 2016

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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34 Angela Liddon November 7, 2016

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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35 Minda November 7, 2016

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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36 Sarah October 21, 2016

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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37 Garreth October 10, 2016
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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38 Angela Liddon October 11, 2016

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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39 Jackie October 7, 2016

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

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40 Aaron October 10, 2016

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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41 Donavan December 21, 2016
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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42 clara September 13, 2016
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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43 Alena September 1, 2016
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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44 Sioux June 28, 2016
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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45 ChristineinMass June 13, 2016

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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46 Rachel August 21, 2016

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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47 ronda May 14, 2016
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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48 Susan Rivett April 8, 2016

Enjoyed the vegan enchiladas yesterday at my vegan cuisine group.

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49 Kathy March 29, 2016

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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50 ChristineinMass April 5, 2016

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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51 Angelica March 16, 2016
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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52 Angela Liddon March 17, 2016

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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53 Jill March 16, 2016
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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54 Angela Liddon March 17, 2016

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

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