Cashew Sour Cream

This cream is great on, well, everything. It’s definitely tangy, so cut back on the vinegar or just omit the lemon juice if you don’t like super-tart sour cream. This is fantastic on tacos, burrito bowls, or in pasta dishes with some herbs and veggies. The longer you soak the cashews, the creamier this will be. I used 1/2 a cup of raw cashews.


I prefer lemon juice concentrate for this recipe, but if you have fresh lemon juice, by all means, use that. I used 1 1/2 tablespoon of apple cider vinegar, 1 tablespoon of lemon juice, 2 teaspoons of nutritional yeast, 3 tablespoons of water, and a pinch or two of salt. Put all that in your blender along with the soaked cashews and blend until creamy. This makes about 3/4 of a cup of cream depending on how well everything is blended and how much water the cashews absorbed while soaking.




  • 1/2 cup raw cashews, soaked and drained
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons nutritional yeast
  • 3 tablespoons water
  • 2 pinches salt

Put all the ingredients in a blender and process until smooth, scraping the sides and stirring as needed to work all the cashews in. If it’s too thick, add more water. Chill before serving.


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