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Cashew Sour Cream

Rated as 5 out of 5 Stars

"Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!"
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8 h 5 m servings 75
Original recipe yields 10 servings (1 1/4 cups)


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  1. Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
  2. Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
  3. Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.


  • Cook's Note:
  • The cashew cream thickens up a bit after being in the fridge, and the tart flavors come through more. Vary the levels of lemon juice and vinegar to your taste!

Nutrition Facts

Per Serving: 75 calories; 6 4.2 2.5 0 98 Full nutrition

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I have missed sour cream due to dairy allergy. This is a great recipe and can easily be adapted to sweet or sour dishes like crepes or dips. I will make this often.