Homemade Vegan Cashew Sour Cream -

Best vegan sour cream in a rustic bowl decorated with persley leaf on wooden cutting board with raw cashews, spoon, and homemade bagels

Homemade Vegan Cashew Sour Cream

This vegan cashew sour cream is a creamy, tangy, and delicious plant-based alternative made with just 5 simple ingredients. It’s an easy homemade recipe that’s dairy-free, oil-free, and soy-free—perfect for adding a rich, velvety touch to everyday meals.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Dip, Dressing, Sauce, Side Dish

Cuisine dairy-free, oil-free, Plant-based, soy-free, Vegan, Vegetarian

Servings servings

Calories 45 kcal

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

Calories: 45kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 74mgPotassium: 54mgFiber: 0.3gSugar: 1gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 3mgIron: 1mg

Keyword cashew sour cream, dairy-free sour cream, plant based sour cream, vegan sour cream, vegan sour cream substitute

Tried this recipe?Let us know how it was!