Cashew Cream Sour Cream Recipe

This cashew cream sour cream recipe is a delicious plant based alternative to traditional sour cream!

It is rich, creamy, tangy, and the perfect thing to add to tacos, chili, nachos, or baked potatoes. It’s made in a blender with only 5 ingredients!

– Raw cashews – Boiled water – Lemon juice – Apple cider vinegar – Kosher salt – Garlic


Add raw cashews to a heat proof bowl and cover with just boiled water. Allow to soak for at least 30 minutes or up to overnight – until cashews look pale and plump.

Drain cashews and add to a high speed blender along with 1/3 cup + 2 tablespoons just boiled water, lemon juice, apple cider vinegar, salt, and garlic.

Blend on high until smooth and creamy, stopping to scrape down the sides as necessary. Taste and add a little more salt or apple cider vinegar / lemon juice as desired.

Use immediately or transfer to the refrigerator to until ready to use. It will firm up as it sits in the fridge.

Give this recipe a try! Tap the link for the full recipe details.