Cashew Sour Cream

  • 6 Ingredients

  • 6 Hours

  • Approx. 1 cup

Cashew Sour Cream
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  • 1 cup raw, unsalted cashew nuts, soaked and drained

  • 1 tbsp raw apple cider vinegar

  • 1/2-1 lime or lemon juice, add to taste

  • Pinch sea salt

  • 1/3-1/2 cup water

  • 1 probiotic capsule


  • Soak cashews for at least 2 hours, 8 hours or overnight is best. The longer you soak them, the easier it will be to blend them into a smooth cream. (if you don’t have time or forgot to soak them, 30 minutes in hot water works too!)

  • Blend all ingredients until smooth in a hight-speed blender. Allow to ferment on the counter for 2 – 6 hours and then store in the fridge in an air tight container for up to 1 week.

Add some flavour:
Try adding fresh or dried herbs or spices such as basil, parsley, chives, cilantro, ginger, garlic, etc.

Spice it up:
Add chili paste or chili pepper for spicy variation.

Add nutritional yeast for a cheesy flavor.

Or why not try a sweet variation to the sour cream. I love lemon cashew cream with fresh berries.

Something different:
Add bell pepper, cucumber, carrots for different flavours.