Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Cashew Sour Cream
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free
Yield
2 cups (500 mL)
Soak time
1-8 hours
Prep time
Cook time
0 minutes
Total time
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.
Ingredients
- 1 1/2 cups (225 g) raw cashews, soaked
- 3/4 cup (180 mL) water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- Scant 1/2 teaspoon fine sea salt
Directions
- 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.
- Place the drained cashews in a high-speed blender.
- 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.
- 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.
mmmmm this is amazing!!!! a real game changer. Can’t wait to try a scandalous pasta sauce with it!
Hi Angela
Do you think this recipe would work if I substituted the cashews for sunflower seeds?
I really do not understand this recipe. I made it according to the directions and it just tastes like creamy apple cider vinegar and lemons. It almost tastes like a half-finished lemon desert. Is it supposed to taste that way? It doesn’t taste like anything close to sour cream to me, and it really did not go well with my beans and rice. Is it seriously supposed to taste like that?
Try adding some more water and salt. It doesn’t taste as good when you taste it by itself. I had the same experience – I got a lot of vinegar too. But when I added it to tacos, it tasted more like sour cream.
Tried this recipe and thought it was great! Especially loved it in a burrito next day. Gave a delicious sour cream hint to the contents.
I used the boiling, quick soak method. I sampled it fresh out of the blender and it tasted like pure cashew puree. I was disheartened but the recipe said it would thicken in the fridge overnight, so I thought giving it time might improve the taste too. It did! The cashew flavor settled down to an undertone and the cream was very thick. If I ever try to give this to carnists, I’ll make sure to call it “cashew-flavored” though. I’m adding this to the family recipe stash.
Thank you so much for this. I had to stop myself from licking away all that was left in my blender with a spatula, but other than that, it went fine. Super easy. Will make it to my “Gold vegan recipes” bookmarks folder
In a word – incredible. Would I go to use any other recipe on another website? Perhaps, but why fix something that’s not broken?
Been using this recipe for years, recently ran out of apple cider vinegar and subbed some juice from the jar of sauerkraut. It’s so good. We use it on pierogis.
This is totally off. I got nothing but a watery mess. Gross . Less than 0 stars
I have been making this sour cream for years, and it is absolutely perfect. I even got my omnivorous family to switch to it because they say it tastes better than dairy sour cream. Bookmark this recipe – it’s a keeper!
Can’t believe I haven’t rated this yet, and I’ve made it more times than I could count. We’ve made this almost a few times a month for well over 5 years! It’s the only cashew cream I ever make as the recipe is spot on and perfect every time, and very easy. I have a Vitamix, so don’t need to soak the cashews and it comes together in a flash to make a creamy, delightful sour cream.
Hi!
Can your cashew sour cream be used as a sour cream substitute in a Swedish meatball gravy recipe? Or will it breakdown? I need the gravy to be light in color and creamy.