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cashew sour cream

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’ve soaked your cashews overnight 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! 

cashew sour cream_hot for food

cashew sour cream_hot for food
4.5 from 4 votes
Print Recipe

cashew sour cream

This cashew sour cream is going to break your dairy addiction!

Course dip, sauces
Cuisine American
Keyword cashew sour cream, sour cream, vegan sour cream
Prep Time 3 hours
refrigerate (before serving) 1 hour
Total Time 3 hours
Servings 1 cup
Author Lauren Toyota


  • 1 C raw cashews, soaked for 20 minutes in hot water
  • 1/2  C unsweetened nondairy milk (or water)
  • 2 tbsp lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp white pepper


  1. 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.


  • Kim Norris Tyler 5 years ago

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

  • justine 5 years ago

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

  • veggie girl 5 years ago

    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:(

    • Lauren Toyota 5 years ago

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

  • Vicki J 4 years ago

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

    • Vicki J 4 years ago


    • Lauren Toyota 4 years ago

      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!

  • Richard Matchett 4 years ago

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

    • Lauren Toyota 4 years ago

      always unsweetened… sorry assumed that was a give in!

  • Franzi L. 4 years ago

    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!

  • Joleanna 3 years ago

    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 🙂

  • Cara Cormack 3 years ago

    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!

  • Taylor 3 years ago

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

  • Hester 3 years ago


  • crystal 3 years ago

    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

    • Lauren Toyota 3 years ago

      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!

  • Knocklecat 3 years ago

    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.

  • C'est La Vie 3 years ago

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

  • Cheri 3 years ago

    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.

  • Morgan 3 years ago

    Has anyone tried freezing this for longer use?

  • Chew 3 years ago

    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? 🙂

  • vivian 2 years ago

    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!

  • Katie S. 2 years ago

    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!

  • anna james 2 years ago

    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?

    • Lauren Toyota 2 years ago

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

  • Lysa Drew 2 years ago

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

  • Krystle K. 2 years ago

    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!

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