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Cashew Sour Cream in a bowl garnished with chives.

Cashew Sour Cream

  • Author: Laurel
  • Prep Time: 8 hours
  • Cook Time: 5 minutes
  • Total Time: 8 hours 5 minutes
  • Yield: 3/4 cup 1x
  • Category: Side
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


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!


  • 1 cup raw cashews
  • 1/2 cup water (plus more for soaking)
  • 2 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt


  1. 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.
  2. Drain and rinse the cashews.
  3. Add the soaked cashews, 1/2 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.


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.


  • Serving Size: 2 tablespoons
  • Calories: 131
  • Sugar: 1g
  • Sodium: 105mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: cashew, rice vinegar, salt, blender, paleo, vegan, keto, gluten free,