Cashew Sour Cream

by Chad S in Rouxbe Recipes

This dairy-free sour cream is so full of flavor that no one will know the difference. It is the perfect balance of tart and creamy.

  • Serves: 1 cup
  • Active Time: 15 mins
  • Total Time: 3 hrs

  • Comments: 17
  • Views: 44680
  • Success 100%

Step 1: Soaking the Cashews

Soaking the Cashews

Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.

  • 1 cup raw cashews

Step 2: Making the Cashew Sour Cream

Making the Cashew Sour Cream

To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.

Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.

Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

Use as you would any other flavorful sour cream.

  • 1 tbsp fresh lemon juice
  • 1/2-3/4 cup water, or as needed
  • 1 1/2 tbsp apple cider vinegar
  • 1/4 tsp sea salt, or to taste


For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.

Alex  B

How much water?

How much water are we supposed to use? I love these dairy free recipes!

Dawn T
Rouxbe Staff

Re: How Much Water?

Sorry, about that, the recipe has been updated. Note that the amount of water you add will really depend on the consistency you are looking for. I like mine to be a bit thinner, as in not thick like a cream cheese, but thinner like a regular sour cream; therefore, I generally add a bit more water. Enjoy!

Divina C


I was wondering what model of Vitamix you are using? I was thinking of investing after I've used it before in school but with so many models, I'm quite confused. I borrowed a kitchen aid blender and tried making this but it's not smooth. I have to strain it. Thank you.

Dawn T
Rouxbe Staff

RE: Model of Vitamix

This is the Vitamix model that we currently have Divina. Actually, that one is our everyday kitchen one and this one is the one we save for set (shoot days). I think it's really just the same, it just has a smaller jug, which looks better on camera.

I don't think that you would be disappointed with any Vitamix model. I also hear that Blendtec, makes great blenders, but I have not tried them myself. My advice would be to just to a little online review searching and then go from there maybe. Hope that helps Divina. Cheers!

Laura C

Shelf Life

How long can I keep this cashew sour cream in the fridge?

Ken R
Rouxbe Staff

Re: Shelf Life

It will keep 3-5 days under refrigeration but can also be frozen if needed. ~Ken

Laura C

Shelf Life

Thanks Ken. I appreciate your input

Joann E


I have a Blendtec and I love it but it can have a bit of a time when blending extremely thick sauces (i.e.making mayo). It has another blender jar for that purpose which is a twistie jar but it's another $100 give or take a buck or two. Still as I said I really love it!

Harry L


Tonight I choose to sub out the apple cider vinegar for White Wine vinegar. Really smoothed out the Tang, gotta try this!

Ken R
Rouxbe Staff

re: Tang

Yes! Apple cider vinegar has more sweetness to round out the acidity. Good choice. ~Ken

Lisa L

very nice sour cream

I haven't eaten dairy for months now and this is the best dairy product substitute I've had so far!! Thanks for sharing!!
PS: I used a nutribullet to blend it. The texture became perfect in a matter of seconds.

Dawn T
Rouxbe Staff

Re: Very Nice Sour Cream

Glad that you liked it. I know that we use it quite often as well. We also make it sweet and/or neutral and use it for many other dishes as well. Cheers!

Ruth B

Added to Mexican Casserole - WOW!

I made this tonight and mixed it into a mexican casserole that was primarily beans, rice, some veggies and seasonings. It boosted it into outer space! Absolutely sensational!!

Eunice M

cashew soaking water

the frugal, scrape-every-last-morsel-of-flavor part of me wants to use the cashew soaking water to thin the blend. is that a bad idea?

Ken R
Rouxbe Staff

Re: cashew soaking water

Yes, it is a bad idea. Don't let frugality get in the way of flavor. Just like you would toss soaking water used for beans, the soaking water for nuts/seeds should be tossed. ~Ken

Eunice M

Re: cashew soaking water

never thought of it that way.

if you could humour me with more quesitons, as I like to know why as it helps me learn: is it because cashews and nuts contain the same indigestible sugars that are found in beans? or would it simply taste better with fresh water?

thank you and Happy New Year!

Ken R
Rouxbe Staff

Re: cashew soaking water

Hi Eunice- Both are true. It can have off flavors and undesirable starches/sugars, etc.

In my mind, I flip the question from "what is bad about using it" to "what is the benefit of using it"... and since there is no benefit to reusing the water, I toss it. ~Ken

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