Cashew Sour Cream

Cashew Sour Cream

Details

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
  • Views: 46,330
  • Success: 100%

Steps

Step 1: Soaking the Cashews

• 1 cup raw cashews

Method

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

Step 2: Making the Cashew Sour Cream

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

Method

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.

Chef's Notes

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

17 Comments

  • Alex  B
    Alex B
    How much water are we supposed to use? I love these dairy free recipes!
  • Dawn T Rouxbe Staff
    Dawn T
    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
    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
    Dawn T
    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
    Laura C
    How long can I keep this cashew sour cream in the fridge?
  • Ken R Rouxbe Staff
    Ken R
    It will keep 3-5 days under refrigeration but can also be frozen if needed. ~Ken
  • Laura C
    Laura C
    Thanks Ken. I appreciate your input
  • Joann L
    Joann L
    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
    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
    Ken R
    Yes! Apple cider vinegar has more sweetness to round out the acidity. Good choice. ~Ken
  • Lisa L
    Lisa L
    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
    Dawn T
    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
    Ruth B
    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
    Eunice M
    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
    Ken R
    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
    Eunice M
    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
    Ken R
    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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