Cashew Sour Cream

This dairy-free cashew sour cream is the perfect creamy, tangy complement to chips or Mexican dishes.


  • 1 ½ cups raw cashews
  • ¾ cup water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt


  • Soak cashews overnight, if you can’t soak cashews overnight, cover cashews with boiling water and soak for 1 hour.
  • Pour off all soaking water and drain cashews.
  • In a blender, combine soaked cashews with water, lemon, vinegar, and salt.
  • Blend for about 3 minutes until to desired consistently, scraping down sides of blender if needed.


It will keep for a week in the refrigerator and can be frozen if needed.