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    Home » Recipes » recipes

    cashew sour cream

    August 19, 2014 by Lauren Toyota 35 Comments

    Jump to Recipe
    cashew sour cream_hot for food

    I put this 'ish on everything! I've been vegan for years and eating cashew sour cream still surprises me and brings me joy. Plus, there's something SO satisfying about whipping up your own condiments and knowing exactly what ingredients went into them!

    This will seriously become part of your weekly rotation, because you'll never want to go a day without it in your fridge.

    Make sure you soak your cashews so they're soft enough to blend. You'll also need a high-powered blender to achieve that smooth and creamy consistency.

    Throw this amazing cream on your tacos, burritos, chip dips, and of course on a classic baked potato. The limits are endless! 

    vegan cashew sour cream recipe

    cashew sour cream_hot for food

    cashew sour cream

    This cashew sour cream is going to break your dairy addiction!
    4.69 from 16 votes
    Print Pin Rate
    Course: dip, sauces
    Cuisine: American
    Keyword: cashew sour cream, sour cream, vegan sour cream
    Prep Time: 3 hours hours
    refrigerate (before serving): 1 hour hour
    Total Time: 3 hours hours
    Servings: 1 cup
    Author: Lauren Toyota

    Ingredients

    • 1 C raw cashews, soaked for 20 minutes in hot water
    • ½  C unsweetened nondairy milk (or water)
    • 2 tablespoon lemon juice
    • ½ teaspoon apple cider vinegar
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper

    Instructions

    • Combine all the ingredients in a high-powered blender until very smooth. Refrigerate for at least 1 hour before serving. This will keep up to 7 days in the fridge.

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    Reader Interactions

    Comments

    1. Kim Norris Tyler

      November 24, 2014 at 1:46 pm

      looks awesome...making today! will add some nooch to mine 😉

      Reply
    2. justine

      November 24, 2014 at 2:19 pm

      I find that the amount of juice from each lemon varies quite a bit. Can you give a measurement on the lemon juice? Thanks

      Reply
    3. veggie girl

      January 20, 2015 at 6:48 pm

      Recipe sounds great. I just can't get the image out of my head of the s word that you put on everything! I know it's "cool" but when used in reference to food, it's totally "uncool", in my humble opinion:(

      Reply
      • Lauren Toyota

        January 20, 2015 at 9:38 pm

        it was just a play on the Frank's Red Hot ads. Sorry if you are offended. The sour cream is delicious though!

    4. Vicki J

      February 06, 2016 at 10:54 pm

      Do you have any recommendations for a substitute for cashews? I'm highly allergy. 😳😳

      Reply
      • Vicki J

        February 06, 2016 at 10:55 pm

        @allergic

      • Lauren Toyota

        February 08, 2016 at 6:34 pm

        unfortunately this particular recipe is with cashews and they are really best for this as they're super smooth. We've tried with sunflower seeds... the amounts are different but its very gritty. I welcome you to experiment but I don't prefer it. Also check out earth island/follow your heart and tofutti brand sour creams. They are delish!

    5. Richard Matchett

      February 07, 2016 at 8:09 pm

      I would not suggest using "original" non-dairy milk... It's pretty bad. Go for unsweetened!

      Reply
      • Lauren Toyota

        February 08, 2016 at 6:33 pm

        always unsweetened... sorry assumed that was a give in!

    6. Franzi L.

      May 08, 2016 at 5:37 pm

      Actually used this recipe to make cashew Joghurt, so I used some honey instead of the savoury space - so yummy. And perfect with fresh strawberries!

      Reply
    7. Joleanna

      July 18, 2016 at 5:46 pm

      For fellow cashew allergy sufferers I've enjoyed this recipe with blanched almonds (o buy the blanched ones so they are white like the cashews). Don't know if it taste the same bc can't have the original but it's really good 🙂

      Reply
    8. Cara Cormack

      August 01, 2016 at 1:55 pm

      Just made this with silken tofu in replacement with the cashews, cannot get over how much it tastes like the real deal! Your recipes are the bomb!

      Reply
    9. Taylor

      August 07, 2016 at 6:04 pm

      Found it a bit watery but just added some more cashews and it thickened up. Tastes delicious!

      Reply
    10. Hester

      October 23, 2016 at 5:26 am

      SOOOO DELICIOUS!

      Reply
    11. crystal

      October 27, 2016 at 6:34 pm

      How long do you blend it? I have a vitamix but every time I make this it turns out a little chunky...good but chunky

      Reply
      • Lauren Toyota

        October 28, 2016 at 7:51 pm

        until VERY smooth. If you have a vitamix you should have a good gauge on the speed and length at which to blend raw nuts? Anyway if its still chunky you have no blended long enough! Thanks for asking and hope it works next time!

    12. Knocklecat

      December 13, 2016 at 8:13 pm

      I had all the ingredients to try this recipe and it was great. I haven't sour cream for a long time and flavor was spot on. The apple cider and lemon must gives it ?that milk" sour cream flavor. I didn't use almond milk the first I made this because I was worried I wouldn't like it so I used water but I will try it next time. It's a keeper.

      Reply
    13. C'est La Vie

      December 21, 2016 at 2:24 am

      This. Was. Amazing. I don't know why I was surprised. Everything Lauren recipe I've tried has turned out AMAZING.

      Reply
    14. Cheri

      January 21, 2017 at 2:08 am

      I've tried other cashew sour cream recipes that just didn't do it for me, but this, oh this was sooo good! I wanted to have a sour cream to go on my loaded baked potato and I'm so glad I gave this recipe a chance. Others that I have tried tasted too much like cashews, but this recipe just tastes creamy and tangy and delicious. I licked the blender clean and my three year old licked the spatula lol. I could eat this stuff by the spoonful! Thanks for the awesome recipe. I found my go-to.

      Reply
    15. Morgan

      April 04, 2017 at 4:58 pm

      Has anyone tried freezing this for longer use?

      Reply
    16. Chew

      May 22, 2017 at 10:57 am

      I did this with half a block of large tofu instead of cashews as i could not find it locally, and although it turned out a bit watery because i didnt have much tofu left, it's amazing! the texture is really good and so is the taste. 🙂 so if anyone out there with nut allergies is looking for an alternative, maybe go for this? 🙂

      Reply
    17. vivian

      June 13, 2017 at 11:03 pm

      Really delicious. My son is lactose intolerant, so this was great for him, but all the rest of us liked it too. Thanks for a great recipe!

      Reply
    18. Katie S.

      August 01, 2017 at 11:31 pm

      This is excellent. I didn't even soak the cashews and my Vitamix got it smooth. I swirled this into some storebought enchilada sauce to top my enchiladas (which I then baked for 25 mins), and they was so creamy and rich. The possibilities are endless - thanks for a keeper!

      Reply
    19. anna james

      August 07, 2017 at 10:03 pm

      If all I have is roasted cashews can I boil them for 30 min and get the same consistency? I expect flavor would be a little different but same creaminess?

      Reply
      • Lauren Toyota

        August 08, 2017 at 6:33 pm

        you will get too much of a nutty taste I believe with roasted nuts

    20. Lysa Drew

      October 18, 2017 at 9:45 am

      This was the best vegan sour cream I have made! Thank you for the recipe!!

      Reply
    21. Krystle K.

      January 25, 2018 at 1:05 pm

      Hoooolyyyyy shit. I was INTENSELY skeptical about a cashew-based sour cream, but after having tried Tofutti's sour cream (no, no, no, no thank you) I was willing to try out the "homemade" thing. This surprised me! It tastes BETTER than regular dairy sour cream, IMO and I cannot wait to put it on my tofu tacos tonight! Thanks so much for this!

      Reply
    22. Emily

      October 17, 2020 at 4:32 am

      Just letting you know this is an ALL TIME FAVE. Currently making it for probably the 100th time. Thank you!

      Reply
      • Lauren Toyota

        October 19, 2020 at 3:37 pm

        AMAZING!!!

    23. Lauren

      January 06, 2021 at 3:56 pm

      What non dairy milk do you recommended

      Reply
      • Lauren Toyota

        January 11, 2021 at 1:52 pm

        almond unsweetened or anything as long as it doesn't have a strong flavor and up to your personal preference

    24. Joe

      July 12, 2021 at 11:17 pm

      Wow a seven year old recipe. That’s a generation in Internet time lol
      Just wanted to tell you thanks and I appreciate your recipe. I’m making vegan carbonara so I added in 1 Tbsp of nooch. It tastes decadent but I won’t do that for future lighter meals. Cheers!

      Reply
    25. Berenice

      May 04, 2024 at 2:32 am

      It was pretty good. I like mine a little more sour so I added more lemon and apple cider vinegar. Also I think the batch of garlic powder I have is pretty potent so next time I'll do an eighth tsp.

      Reply
    26. Rowena

      January 17, 2025 at 3:43 am

      This has been my go-to recipe for sour cream for years. I just bought my first commercial plant based sour cream for camping and it was terrible. And expensive!

      Reply
      • Lauren Toyota

        January 17, 2025 at 4:54 pm

        I don't know where you are but the PC brand in Canada isn't too bad

    4.69 from 16 votes (14 ratings without comment)

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