Cashew Sour Cream

I'm not a huge fan of fake meats and soy products that mimic a carnivores delight BUT when you can make a plant based version of an ingredient or a condiment that MAKES the dish a viable option within your plant based diet I'M ALL FOR IT!!! For example - baked potatoes - I used to love them slathered with butter and sour cream - it just tastes so damn good. BUT when it makes you feel like garbage an hour later, you're eternally grateful for an alternative such as this.



  • 1 Cup Raw Cashews (I use "pieces" they're cheaper)
  • 1/2 Cup Water
  • 1 Lemon 
  • 1 Tbsp Apple Cider Vinegar
  • A few good grinds of Sea Salt - adjust to taste


How To:

Cashews need to be soaked - this brings out their innate creaminess. Ideally you'd put them in a bowl and completely cover with water (plus another inch of coverage) and soak for approx 8 hours. If you don't have 8 hours but you have 4 hours, soak them for 4 hours. It will still be good, just slightly less creamy. If you only have 2 hours start to finish - boil the water and soak the nuts in the water for about an hour or so. This definitely takes away a little flavor and nutritional value but definitely does the trick in a pinch.


Once cashews are ready, drain & rinse and toss them into a high speed blender or food processor and add the other ingredients. Blend until completely smooth and creamy - may take a few minutes. If it's too thick, add more water - a teaspoon at a time until desired consistency is reached. Keep Chilled. Lasts about 5 days in the fridge.

This is also great for vegan taco Tuesday, dolloped on top of hearty soup, mixed in with beans or used wherever else sour cream is a staple.


Enjoy the Goodness!


Oh yeah and back to that baked potato.... now I love them with Myoko's Vegan Butter and my homemade Cashew Sour Cream slathered all over them. Such a treat!!!