Cashew Sour Cream

13 comments

Cashew Sour Cream

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

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4.8 from 5 reviews
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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
Total Time

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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{ 13 comments… read them below or add one }

1 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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2 Angela Liddon March 17, 2016

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

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3 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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4 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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5 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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6 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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7 Susan Rivett April 8, 2016

Enjoyed the vegan enchiladas yesterday at my vegan cuisine group.

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8 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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9 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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10 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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11 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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12 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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13 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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