Cashew Sour Cream

One of the condiments I LOVED before going vegan was sour cream. It was one of those things I made sure to always keep well-stocked and it never went bad. That’s because I would put sour cream on everything. Something about it was just so satisfying.

After going vegan, I never purchased any of the store-bought vegan sour creams. I tasted a few of the vegan cheeses and I just knew there wouldn’t be a vegan sour cream that would suit my fancy.

When I learned that cashews could be used to make creamy sauces, sour cream was one of the first things I learned to make. I went through many different recipes before settling on one that really reminded me of sour cream in a way that would actually satisfy that craving.

There are plenty of vegan, cashew sour cream recipes out there, but this is the recipe that I use and love. I was inspired be quite a few different recipes and this is my own, slightly different version.

Give this recipe a try and put it on top of your tacos, use it to make mushroom stroganoff, or top your Mexican Pizza with it! If you do try this recipe, be sure to tag me on Instagram @confessionsofaveganmeathead. I’d love to see how you use this delicious sour cream alternative!

Cashew Sour Cream

  • Difficulty: easy
  • Print

The perfect plant-based alternative to sour cream.

Author: Brianna Wright 


1 C Cashews, soaked at least 4 hours, drained and rinsed

1/4 cup Lemon Juice

1/4-1/2 tsp. Salt (depending on your taste preference)

1 Tbsp. Nutritional yeast

2-4 Tbsp. Water


  1. Soak the cashews overnight or for at least 4 hours.
  2. Drain and rinse the cashews.
  3. Blend cashews, lemon juice, salt and nutritional yeast on high. You will need to add water a tablespoon at a time to get things “moving” in the blender. This will depend on the power of your blender. Try to add as little water as possible to keep the sour cream thick and creamy.
  4. Refrigerate at least 30 minutes before serving.


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