Last Updated on August 10, 2023 by Heather Reseck

Cashew Sour Cream is a thick, creamy substitute for dairy sour cream. It’s quick and easy to prepare. It is similar to Cashew Cream but is thicker and has lemon juice added for a tart flavor.

Cover 1 cup raw cashews with water and bring to a boil in a small saucepan over high heat.

Drain and rinse.

Process cashews, ½ cup water, and salt until smooth, about 1½ to 2 minutes in a high-speed blender.

Add lemon juice to taste and process briefly to mix in.

Pour into a storage container. Cover and refrigerate until thickened and chilled, at least 30-60 minutes.

Refrigerate for up to 7-10 days. Freeze for longer storage.

Tips

Heating the cashews in water softens them, extends their shelf-life by killing bacteria, and improves their color. See my Cashew Cream recipe for more information.
For the whitest color, use larger cashew pieces or whole steam-pasteurized cashews. If a light color doesn’t matter, using small cashew pieces is fine, but the color will likely be slightly greyish.

Variations

For a more authentic taste, add 1/4 teaspoon of lactic acid. Decrease lemon juice to 1 teaspoon, or to taste.
Add 2 tablespoons unsweetened plain non-dairy yogurt. Reduce lemon juice if desired.

Serving Ideas

Top a baked potato.
Add a dollop to pinto beans or chili or a bowl meal.
Serve with tacos, fajitas, or enchiladas.
Dollop some on vegan zucchini fritters.
Use as a base for a dip or salad dressing.
Use as a substitute for dairy sour cream.
Use as a substitute for mayonnaise. Add additional salt to taste.

Recipes for Other Vegan Condiments

Instant Pot Pinto Beans with Cashew Sour Cream and Chives

Print Recipe

5 from 1 vote