Creamy, tangy and silky smooth, this Cashew Sour Cream is a delicious plant-based alternative to dairy sour cream. Made with just a handful of simple ingredients, it’s perfect for topping soups, chilli, tacos and more!
It’s so easy to make your own dairy-free sour cream! I love using cashews and water as the base, as they blend together to create a beautifully creamy, silky-smooth texture. Apple cider vinegar brings a lovely tang, fresh lemon juice adds brightness, and a little Dijon mustard gives it an extra zing.
One of my favourite ways to use this cashew sour cream is as a topping for thick, warming soups, like my Moroccan Spiced Red Lentil Soup. It’s so quick to prepare that I often make it while the soup is simmering away. It’s also delicious spooned over Mexican-inspired dishes, including chilli, tacos and burritos. And because you’re making it yourself, you can easily adjust the flavour and consistency to suit your tastes.
How to Make Cashew Sour Cream
Just 2 simple steps and ready in 15 minutes!
Step 1: Soak the cashews. Pour freshly boiled water over the cashews and leave them to soak for at least 10 minutes. This softens them, helping them blend into a smoother cream.
Step 2: Blend until silky smooth. Drain the cashews, then blend with the remaining ingredients until completely smooth and creamy. That’s it!
Tips for the Perfect Cashew Sour Cream
Adjust the consistency to suit your needs. This recipe makes a lovely sour cream that’s perfect for spooning and swirling over soups. If you’d prefer a thicker cream for dolloping onto tacos or chilli, simply use a little less water. Bear in mind that it will thicken further as it chills in the fridge.
Taste and tweak. Everyone has their own idea of the perfect sour cream! Add a little extra lemon juice or apple cider vinegar for more tang, a touch more Dijon mustard for extra zing, or a pinch more salt to bring out the flavours.
Use a small blender cup if you have one. This is a relatively small batch, so a smaller blending cup can make it easier to achieve that lovely, silky-smooth texture.
FAQs
Do I need a high-speed blender?
A high-speed blender is highly recommended for the smoothest, creamiest result. However, you may still be able to make this recipe in a regular blender, provided the cashews are well softened. Try soaking them in freshly boiled water for 30–60 minutes, or in cold water in the fridge overnight. You may also need to blend for longer, stopping to scrape down the sides as needed.
Can I leave out the Dijon mustard?
Absolutely! The Dijon mustard adds an extra layer of tang, but the sour cream is still delicious without it. Feel free to adjust the ingredients to suit your taste.
Can I freeze the cashew sour cream?
Yes! I’ve tested freezing this recipe and found it works well. Transfer it to a freezer-safe, airtight container, leaving a little room for expansion, and freeze for up to 3 months. Thaw in the fridge, then stir well before using or give it a quick whizz in a blender.
Recipe Card
Cashew Sour Cream (Easy Vegan Recipe)
Ingredients
- 64 g / ½ cup raw cashews
- 80 ml / ⅓ cup water
- 1 TBSP apple cider vinegar
- 1 TBSP fresh lemon juice
- ½ tsp Dijon mustard optional
- ¼ tsp salt
Instructions
- Place the cashews in a heatproof bowl and cover with freshly boiled water. Leave to soak for at least 10 minutes, then drain thoroughly.
- Add the drained cashews to a high-speed blender along with the water, vinegar, lemon juice, Dijon mustard (if using) and salt. If your blender comes with different-sized cups, use the smallest one.
- Blend on high speed, stopping occasionally to scrape down the sides as needed. Continue until the cream is completely smooth and silky, with no pieces of cashew remaining.
- Taste and add a little extra vinegar, lemon juice, mustard or salt, if desired.
- Use immediately, or transfer to a clean, airtight container and refrigerate. The cream will thicken as it chills.
Notes
Nutritional Breakdown
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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Ways to Use Cashew Sour Cream
Here are a few of my favourite ways to enjoy it:
- Swirled over warming soups, such as my Moroccan Spiced Red Lentil Soup.
- Dolloped onto vegan chilli, tacos and burritos.
- Served alongside baked potatoes or potato wedges.
- Added to grain bowls and roasted vegetable dishes.
- Served with spicy curries and other dishes that benefit from a little cooling tang.
If you make this Cashew Sour Cream, I’d love to hear how you use it, and any suggestions for adaptations! You can leave a comment below, or connect with me over on Instagram, Facebook and Pinterest.
Please tag your photos with @goodstuffsharon on Instagram. I absolutely love seeing your creations! ❤️
With love,
Sharon xx