How To Make Vegan Sour Cream

Vegan sour cream – how is that even possible?  You’ll never guess what the secret ingredient is that makes this sour cream oh so special.

Wait for it….

Wait for it…

Cashews!  What?  Cashews?  You must be crazy!  That’s what I thought too until I tried this dish and was pleasantly surprised.  So much so, that my non-vegan family and I were eating this sour cream with a spoon!  I bet you’ve never heard anyone say that before.  We actually had to make and extra batch of the healthy ‘homemade’ tortilla chips featured in the Quick & Easy Guacamole Recipe because 3 spoons were just not cutting it anymore.

So why cashews?  Interestingly enough, cashews are another one of those multi-dimensional vegan ingredients such as zucchini and cauliflower.  Raw cashews can be soaked and ground up to make vegan creams, cheeses, butters, frostings, etc.  It’s truly amazing!

And why doesn’t this taste like peanut or almond butter?  If you’ve ever had RAW cashews, you’d recognize that they are pretty bland.  Cashews don’t receive their delicious nutty flavor until they are roasted, and then, they are so addicting!  The flavorless raw cashews paired with soaking the nuts in water for hours, yields an even milder taste – perfect for transformation!


Vegan Sour Cream

Serves: 1 cup

Rich and tasty, this Vegan Sour Cream will transform all of your Mexican meals! Thank your lucky stars for this raw, vegan, gluten-free, dairy-free, no added sugar, cashew based sour cream. Use it as you would any traditional sour cream. Great for toppings, dressings, or even as a dip!


  • 1 cup RAW cashews, soaked in water overnight (see recipe)
  • ½ cup water (adjust as needed – to be used in the recipe)
  • 2 teaspoons apple cider vinegar
  • 1.5 teaspoons lemon juice
  • ¼ teaspoon fine sea salt


  1. Place cashews in a bowl, cover with boiling water, and soak for 30 minutes. Alternatively, place cashews in a bowl, cover with warm water, and soak for 8 hours or overnight (preferred method).
  2. Drain and rinse cashews. Place cashews in food processor (or blender) with water, vinegar, lemon juice, and salt. You may wish to start with ¼ cup water and slowly increase to ½ cup (or even ¾ cup) until the vegan sour cream reaches your desired consistency. Blend on high until very smooth. Stop occasionally and scrape down the sides of the food processor and/or add water if needed.
  3. Once the vegan sour cream is smooth, it is ready to eat! It can be eaten immediately or stored in the fridge in an airtight container up to 1 week. Note that the vegan sour cream with thicken as it sits.

What do you think?  Perfect for the Mexican Chopped Salad, Chili For Dummies, and another up-and-coming recipe (shhhh Mexican Lettuce Wraps)!

Tell me: What did you use this Vegan Sour Cream for?

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