Cashew Sour Cream
With only 5 ingredients you can make this creamy healthy plant based sour cream! Make a big batch and use it as a dip, topping or dressing during the week.
This is a perfect dairy-free sour cream substitute! This condiment will blow you away with its tangy and creamy texture. Also, this sour cream is cleaner than any other vegan sour cream you will find in the grocery store, plant based or not!
About the recipe
Nutrient packed
Great for meal prep
Freezer friendly
Use as topping, dip or dressing
Few ingredients
It is difficult to nail that tangy and creamy texture when making a non-dairy sour cream, but here is the proof! If you don’t have a powerful blender (900W or more) it will take some time to get the best texture. But believe me, it is worth it!
Ingredients needed for the Cashew Sour Cream
Cashew nuts - Use raw cashew nuts for their neutral flavor
Water - Any purified water is good
Lemon juice - This will add an acid to the vegan sour cream
Rice Vinegar - This also adds an acid to the cream but it is more potent than the lemon
Salt - You only need a pinch of salt to bring out all the flavors in the cream
You can find the exact measurements and details in the recipe card further down in this post.
How to make the Cashew Sour Cream
This creamy, thick and delicious yet so healthy plant based sour cream will be ready to use in 10 minutes! Read more down below how you can make your own Cashew Sour Cream.
Prepare the cashew nuts
Before you do any blending, first you want to soak the cashews. By soaking the cashews they will: increase enzyme activity and offer greater absorption of the food's nutrients by the body. But it also helps the cashews to soften which makes it easier to blend into a creamy texture.
You can either boil the cashews for 5 minutes or leave them in cold water overnight. Either way is good but I prefer to boil them to save time.
Make the plant based sour cream
Firstly, the more volume you mix the easier it is to get a smooth cream. Secondly, if you don't have a high speed blender, 900W or more, it can take some time. But it is worth it!
Now, add all the ingredients to your blender and mix until it becomes smooth and creamy. Pour the cream into a jar or an airtight container and store in the fridge where it also will thicken up a bit.
Serving and storage suggestion
This vegan sour cream can be used in so many ways. Some examples:
Use as a spread for sandwiches
Top your baked potatoes
Use as a dip for quesadillas
Top your chilies, tacos or curries
Serve with some oven fries, veggie sticks and use as a dip
The Cashew Sour Cream can be stored in the fridge in an airtight container for up to 7 days. You can also freeze the sour cream for up to 3 months. The best way to freeze it is to cover the top of the sour cream with plastic to touch and cover with an airtight lid. In that way it forms a barrier from freezer burn.
Cooking tips and FAQ
Is vegan sour cream healthy?
Yes it is super healthy and packed with nutrients thanks to the cashew nuts. There are only plant based ingredients in our sour cream which makes it a healthier version than regular sour cream.
How many calories are in the cashew sour cream?
In one jar there are 718 calories. The nutrition is distributed as follows: 24g proteins, 41g carbs and 57g fats. One jar is enough for 4-6 people if you are using it as a topping on baked potatoes for example.
Can I freeze the sour cream?
Yes you can actually freeze the sour cream! Freeze it for up to 3 months. Cover the top of the sour cream with plastic to touch and cover with an airtight lid. In that way it forms a barrier from freezer burn!
Don’t have a blender?
The truth is, you actually don’t need a blender. Maybe you have a food processor at home and that is just as good. If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative. The only downside is that the cream may not be as soft as if you’re using a high speed blender.
I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example.
The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made.
Cashew Sour Cream Recipe
Ingredients 1 jar
For the cashew sour cream
1 cup cashew nuts, raw
1/2 cup water
2 tbsp lemon juice
1 tbsp rice vinegar
1/4 tsp salt
Steps
1. Boil the cashew nuts for 5 minutes, then drain (or overnight in cold water)
2. Add all ingredients to a smaller high speed blender (900W+) (or make a bigger batch for it to blend better)
3. Blend until it becomes smooth and creamy, this may take a while but it's worth it!
4. Transfer the cashew sour cream to an airtight container or jar and store in the fridge for about 1 week (it will thicken up in the fridge)
5. You can use this as a topping on a baked potato, chilies, salads, soups, tacos etc.
Nutrition per jar
Calories: 718 kcal, Proteins: 24, Carbs: 41g, Fats: 57g
