The Best Homemade Cashew Sour Cream
- Chef Charity
- Aug 23, 2024
- 4 min read
Updated: Jun 29
Creamy, Tangy & Dairy-Free
From My Kitchen - Nourishing the Body. Feeding the Soul.
At Charity’s Vegan Kitchen, I believe food is more than nourishment - it’s connection, tradition, and creating memories with the people we love. Many of my favorite recipes have been made alongside my children, and this creamy cashew sour cream is one of those recipes that has become a staple in our home.
If you’re looking for the perfect dairy-free sour cream, this homemade cashew version is one recipe you’ll come back to again and again.
Rich, creamy, and perfectly tangy, this whole-food recipe is made with just a handful of simple ingredients and blends into a silky smooth sour cream that’s incredibly versatile. Whether you’re topping baked potatoes, stirring it into soups, making creamy dressings, or serving it alongside tacos and burrito bowls, this recipe brings all the flavor without any dairy.
This has been a staple in my kitchen for years, and honestly, it’s one of those recipes that even my non-vegan family and friends ask for. It’s simple to make, stores beautifully, and has become the foundation for so many of my favorite recipes.
Why You’ll Love This Recipe
This cashew sour cream is:
Rich, creamy, and tangy
Made with simple whole-food ingredients
Dairy-free and completely plant-based
Perfect for dips, dressings, sauces, and spreads
Ready with just a few pantry staples
It’s incredibly versatile.
Before we jump into the recipe, watch Tobias and me make this creamy cashew sour cream together. It’s one of our family’s favorite staples, and I hope you enjoy making it as much as we do.
Before You Begin: Preparing the Cashews
For the creamiest texture, the cashews need to be softened before blending. You can either soak them overnight or simmer them on the stovetop.
I originally soaked my cashews for every batch, but over time I found that simmering gives me a slightly longer refrigerator shelf life. Both methods work beautifully, so choose whichever best fits your schedule.
No matter which method you use, always strain and rinse the cashews before blending.
Option 1: Soak the Cashews
Place the raw cashews in a large jar or bowl and cover completely with filtered water.
Soak for approximately 8 hours or overnight. While they can safely soak at room temperature, I personally prefer refrigerating them. It’s a little safer and perfect for those busy days when you might forget about them.
Once softened, strain and rinse well.
Option 2: Simmer the Cashews (My Preferred Method)
Bring 5–6 cups of filtered water to a boil.
Add the cashews and reduce the heat to a gentle simmer for about 20 minutes.
Drain, rinse thoroughly, and they’re ready to blend.
A Note About the Lemon Juice
Fresh lemon juice is essential for the best flavor. I don’t recommend using bottled
concentrate.
This recipe uses between ½ and ⅔ cup of fresh lemon juice depending on how tangy you like your sour cream.
I recommend starting with ½ cup, blending, tasting, and adding more if desired. My family enjoys a brighter, tangier sour cream, so we usually use closer to ⅔ cup.
How to Make Cashew Sour Cream
Add the softened cashews, filtered water, fresh lemon juice, nutritional yeast, and sea salt to a high-speed blender.
Start on a low speed, then gradually increase to medium-high, blending for 4–6 minutes until completely smooth and creamy.
The mixture will seem slightly thinner than traditional sour cream while it’s warm. Don’t worry, that’s completely normal. It thickens beautifully after chilling in the refrigerator.
Using a rubber spatula, transfer the sour cream to a clean storage container, I prefer to use a glass jar.
Storage
This recipe fills approximately one 32-ounce wide-mouth mason jar.
Allow the sour cream to cool completely before refrigerating.
Stored in an airtight container, it will stay fresh for about 7 days, and with proper food handling and storage, it often lasts up to 10-12 days.
I always label my containers with the preparation date using freezer tape. It’s a simple habit that helps keep food fresh and supports good kitchen safety.
Ways to Enjoy Cashew Sour Cream
One of my favorite things about this recipe is how versatile it is.
Try it:
On baked potatoes
Over tacos or burrito bowls
Stirred into soups and chili
As a creamy vegetable dip
Blended into homemade salad dressings
As a spread for wraps and sandwiches
Mixed into sauces and pasta dishes
Optional Flavor Boosts
Want to customize it?
Try blending in:
Fresh chives
Fresh dill
Roasted garlic
Jalapeño
Smoked paprika
Fresh cracked black pepper
Each creates a completely different flavor profile while keeping the same creamy base.
Wellness Note
Cashew sour cream is one of my favorite dairy-free staples because it’s made from simple whole-food ingredients and can replace traditional sour cream in almost any recipe.
Having versatile basics like this prepared ahead of time makes it much easier to create nourishing meals throughout the week.
Ingredients
2 cups raw cashews (softened by soaking or simmering)
1 cup filtered water
½–⅔ cup fresh lemon juice
2 teaspoons nutritional yeast
½ teaspoon sea salt
You’ll Need
High-speed blender
32-ounce glass storage jar
Instructions
Soften the cashews by soaking overnight or simmering for 20 minutes.
Strain and rinse the cashews.
Juice the lemons.
Add all ingredients to a high-speed blender.
Blend for 4–6 minutes until smooth and creamy.
Transfer to a storage container.
Allow to cool completely before refrigerating.
Enjoy!
Storage: Stored in an airtight container, it will stay fresh for about 7 days, and with proper food handling and storage, it often lasts up to 10-12 days.
Leave a Comment
Have you tried this recipe?
I’d love to hear how you enjoyed it or what flavor variations you created!
#plantbased #dairyfree #veganrecipes #veganfoodshare #vegan #crueltyfree #healthyeating #eatclean #blog #foodblog #recipes #easyrecipes #sourcream #cashewsourcream #veganfood #whatveganseat #veganfoodblog #plantbasedeating #eattherainbow #vegancommunity #veganlife #nutritious #healthyvegan #foodblogger #chef #veganchef #plantbasedchef
Comments