Vegan Cashew Sour Cream is a creamy, delicious plant-based alternative that's easy to make with just 5 ingredients. This homemade recipe is dairy-free, oil-free, and soy-free, making it the perfect topping, dip, or spread for adding rich flavor to your favorite meals.
Vegan cashew sour cream is a plant-based staple I make on repeat because it instantly transforms everyday meals into something more satisfying.
I regularly swirl it into my green pea pasta for a velvety sauce or mix it with fresh herbs to create a crowd-pleasing sour cream and chive dip. Trust me-once you experience its silky smooth texture and beautifully rich, tangy, savory flavor drizzled over crispy potato fritters, roasted asparagus and carrots, or a steaming baked potato, you'll never buy store-bought again.
Plus, because it takes just five minutes to make with simple whole foods, you'll have the perfect dairy-free substitute ready in the fridge for a quick, creamy boost that effortlessly upgrades any meal.
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🍋Ingredients
- Raw cashews: Use raw, not roasted or salted, for a neutral flavor and ultra-creamy base.
- Lemon juice: Freshly squeezed for a bright, tangy sour cream flavor.
- Apple cider vinegar: Adds extra depth and that classic "sour" taste.
- Sea salt: Enhances all the flavors.
- Water: Helps blend everything into a silky, smooth cream.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Cashew Sour Cream
Step 1: Soak the raw cashews in hot water for at least 15-20 minutes to soften, then drain well before using.
Step 2: Add cashews, lemon juice, apple cider vinegar, salt, and water to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
Step 3: Taste and adjust with a little more lemon juice or salt if desired. Serve right away or store in an airtight container in the fridge for later.
📋Variations
- Garlic cashew sour cream: Blend in 1 small garlic clove for a savory kick.
- Add herbs: Add fresh dill, parsley, or chives for extra freshness.
- Cheesy version: Add 1-2 tablespoons of nutritional yeast for a savory, cheesy flavor boost.
💡Marinela's Tips
- Use raw cashews: Roasted cashews won't work here, as they can be salty and have a stronger flavor that changes the taste.
- Soak cashews: Soak in hot boiled water for 15-20 minutes or in cold water for a few hours to achieve a smooth, creamy texture.
❓Frequently Asked Questions (FAQ's)
No, raw cashews are best because they blend into a smooth, neutral, creamy base. Roasted cashews can change the flavor and texture.
A high-speed blender gives the creamiest result, but a regular blender can also work if you soak the cashews longer and blend thoroughly.
It keeps well in an airtight container in the fridge for up to 4-5 days.
📖 Recipe
Homemade Vegan Cashew Sour Cream
Equipment
- 1 high speed blender
Ingredients
- 1 cup raw cashews soaked, drained
- 1 tablespoon + 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon apple cider vinegar
- ½ - ¾ teaspoon sea salt or more to taste
- ½ cup water
Instructions
- Soak the raw cashews in hot water for 15-20 minutes (or longer) to soften, then drain well.
- Add cashews, lemon juice, apple cider vinegar, salt, and water to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides if needed.
- Taste and adjust with more lemon juice or salt if desired. Serve immediately or store for later.
Notes
- Use raw cashews only for the best texture and neutral flavor.
- Soak in hot boiled water for 15-20 minutes or in cold water for a few hours to achieve a smooth, creamy texture.
- Store in an airtight glass container in the fridge for up to 4-5 days. Stir before using, or add a splash of water if it thickens after chilling.
Nutrition
If you try this vegan cashew sour cream, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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