Cashew Sour Cream is a 5 ingredient recipe that has the flavor and texture of regular sour cream! Perfect for chili, pastas, baking, tacos and more!
On a baked potato or atop a bowl of chili, nothing beats a dollop of sour cream! This vegan rendition is every bit as cooling and creamy. Cashews give it an ultra creamy texture while vinegar and salt build the signature sour cream flavor!
Reasons to love this recipe!
- It uses 5 simple ingredients!
- Is vegan, paleo, dairy and gluten free!
- From pasta to baked potatoes, it can be used in SO many ways to add creaminess to a dish.
Ingredients & Substitutions:
- Raw cashews - use whole for the most accurate measurement. If using pieces, you may need to up the water, a little at a time, while blending.
- Water - some for soaking and more for blending.
- Unseasoned rice vinegar - this gives it the most authentic flavor but you can also use lemon juice (fresh squeezed only!) or white wine vinegar.
- Dijon mustard - just a touch helps bring the flavor together. Omit if you don't have Dijon.
- Salt
How to make vegan sour cream:
Soak the cashews: Add the cashews to a large bowl and cover with filtered water. Soak until soft, about 5-8 hours and up to overnight. Drain and rinse well. (This step may be optional depending on your blender! More below.)
Blend: Add all the ingredients to a blender and blend until completely smooth. Scrape down the sides as needed.
Taste and adjust: Give the sour cream a taste test. Is it too thick? Add a touch more water. Bland? Try a pinch of salt. Like your sour cream extra sour? Add in a little more vinegar.
To soak or not to soak the cashews?
I have good news and good news here. We have three options when it comes to soaking cashews!
- Overnight: First and previously mentioned, soak the cashews in a large bowl covered well with water. Place the bowl in the fridge overnight, or for 5-8 hours, until tender.
- Hot Water: Need to speed up the soaking process? Pour boiling water over the cashews and let them sit for 30 minutes to an hour until softened
- No Soak + High Speed Blender: If you have a high-speed blender like a Vitamix or Blendtec, you can skip the soaking altogether!
Food processor or blender?
This recipe can be made in either a high speed blender or a food processor, but the blender produces a creamier sour cream. If using a food processor, make sure your cashews are well softened. Blend for longer, 5-10 minutes and scrape down the sides often to achieve a smoother, more sour cream-like, texture.
Storage:
Store your cashew sour cream in a lidded container, I usually use a mason jar, in the fridge for 5-7 days.
The many ways to use!
You can use vegan cashew sour cream just as you would regular sour cream in recipes!
- Add a dollop to a bowl of chili
- Use it to cool off spicy taquitos and tacos
- Use it to make pasta creamy
- As the base of a dip!
- On vegan crab cakes
- To make creamy dressings
- And more!
Cashew Sour Cream
- Prep Time: 8 hours
- Cook Time: 5 minutes
- Total Time: 8 hours 5 minutes
- Yield: ¾ cup 1x
- Category: Side
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
Cashew Sour Cream is a 5 ingredient recipe that has the flavor and texture of regular sour cream! Perfect for chili, pastas, baking, tacos and more!
Ingredients
- 1 cup raw cashews
- ½ cup water (plus more for soaking)
- 2 tablespoons unseasoned rice vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
Instructions
- Add the cashews to a large bowl and cover generously with water. Transfer to the fridge to soak overnight, or 5-8 hours, until softened.
- Drain and rinse the cashews.
- Add the soaked cashews, ½ cup water, vinegar, mustard, and salt to a blender and blend until smooth. Store in a lidded container in the fridge for 5-7 days.
Notes
See the post for more & quicker ways to soak the cashews!
If using a food processor, make sure your cashews are well softened. Blend for longer, 5-10 minutes and scrape down the sides often to achieve a smoother, more sour cream-like, texture.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 131
- Sugar: 1g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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