Vegan Cashew Sour Creme

Vegan Cashew Sour Creme

With a little bit of planning to soak the cashews ahead of time, this becomes a very easy and delicious recipe for sour cream. It's perfect on top of a baked potato (as pictured); thick and creamy enough to use for any recipe that calls for sour cream.
Prep Time15 mins
Soak cashews overnight1 d
Course: Side Dish
Cuisine: American, Vegan
Keyword: dairy-free, gluten-free, paleo, sour cream, sugar-free, wheat-free, Whole Life Challenge
Servings: 8
Calories: 197kcal


  • 2 cups raw cashews
  • 1/2 tsp Kosher salt
  • 2 tsp cider vinegar
  • 2 lemons juiced
  • 1/4 cup water


  • Soak the cashews overnight in a bowl just big enough for them, filled with water to cover the cashews. Cover with plastic wrap. Drain the following day and discard the soaking water.
  • Blend the cashews with all of the other ingredients until creamy and smooth. Refrigerate to chill and serve cold. The sour creme will keep for up to 4 days in the refrigerator in an airtight container.


This recipe comes directly from “The Dairy-Free Kitchen” by Ashley Adams. This cookbook has offered me renewed life, providing me with options that balance my dairy allergy with family favorites (e.g. mac n cheese, enchiladas). 

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