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Cashew Sour Cream Recipe

The best recipe for a whole-food, plant-based, no oil, and vegan cashew sour cream. It takes only 3 ingredients and 5 minutes of your time.
Course Dressing
Cuisine vegan
Keyword cashew, no noil, plant-based, sour cream, vegan, whole-food
Prep Time 5 minutes
Total Time 5 minutes
Servings 10
Calories 37kcal
Author Zana Hrastovsek


  • ½ cup cashews presoaked, if necessary (*see notes)
  • ½ cup water boiling, if necessary (*see notes)
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 clove garlic smaller (*optional)
  • ½ tsp salt or to taste


  • Add all the ingredients and blend until smooth.
  • Keep it in the fridge in an airtight container for up to one week. It will thicken up a bit more once chilled.


  • If you don't have a high-speed blender, presoak the cashews. You can soak them in water for at least 4 hours or boil them in water for 5-10 minutes. Drain well after.
  • If your blender still doesn't make a smooth cream out of presoaked cashews, try blending them using boiling water. Make sure you stop and let the steam out if your blender doesn't have an opening for the steam to escape.
  • If you blend with boiling water, blend just the cashews and add all the other ingredients once the cashews are already blended.
  • This recipe makes for a cashew sour cream that is of pouring consistency but still pretty thick once chilled. I like it that way because it is practical. If you want it to be thicker, just use less water.

Nutrition facts