Posted by The Veggie Gal on Nov - 12 - 2012 under Gluten Free, Kid Friendly, Mexican Food, Raw, Sauce, Soy Free
  • 1 cup of Soaked Cashews
  • Filtered Water to just cover the cashews
  • 1/2 teaspoon Lemon Juice (adjust to taste)
  • 1/2 teaspoon Apple Cider Vinegar (ACV) (adjust to taste)
  • Pinch of Salt (optional)
  • Cuisine: Cooking time: NO cooking 5 prep mins Serving: 4+ people

    I know I know, I use the hell out of cashews but they are fabulous!  They make so many different kinds of dairy substitutes that are actually delicious and when you buy the cashews in bulk it is not any more pricer than buying the highly processed stuff at the store.

    When they go on sale in the bulk department buy a ton and freeze them, then you will always have some on hand to make this wonderful sour cream or any of my other cashew based dishes like Cucumber Cashew Ranch,  Chick’n & Cashew Chow MeinTwice Baked Potatoes Mushroom Stroganoff (to be posted soon), Sour Cream Enchilada (to be posted soon), and the many dishes I make out of Sweet Cashew Cream mmm mmm mmm .

    It is always BEST to soak your nuts to not only soften them but to get the most nutrients from them and to remove natures protective toxic layer.  Even if you only have 30 minutes to soak the nuts it will make a huge difference.  If I forget to soak overnight then I usually start soaking them right away when I am preparing my meal and by the end of making the food (30 mins to 1 hour) I can quickly blend the cashews into whatever I am making, in this case sour cream.  Rinse the nuts well with nice clean water and use filtered water to blend them with.

    I LOVE Mexican food just like everyone else and you don’t notice it does not have cheese on it if you use this wonderful sour cream.  This sour cream can be frozen if you make too much.  A great way to freeze it is in an ice tray, pop out the frozen cubes of sour cream and put into a freezer safe container.  Then you can pull one or two out of the freezer the night before you are making something you want sour cream for.

    Cashew Sour Cream


    Cashew Sour Cream 

    1 cup of Soaked Cashews
    Filtered Water to just cover the cashews
    1/2 teaspoon Lemon Juice (adjust to taste)
    1/2 teaspoon Apple Cider Vinegar (ACV) (adjust to taste)
    Pinch of Salt (optional)

    Rinse your soaked nuts well and pour into a Vita-Mix, good blender, Magic Bullet or good food processor.  Add enough water to just barely cover the nuts, add the lemon juice,  ACV and the pinch of salt.  Blend until very creamy adding in more liquid of your choice as you go by tasting and getting to desired creaminess.  ENJOY!


    Vegan Nachos

    Vegan Sour Cream Enchiladas


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    6 Responses so far.

    1. Jeannie says:

      After I made it, I found it rather bland. I followed precise recipe. I dolloped it on my bean taco and it blended in with all the flavors and gave me that creamy taste I was longing for. If you are looking for it to taste exactly like sour cream, it does not. I have grown to love this actually because of the creaminess I was missing. I do use toffuti sour cream which is almost exactly like the real thing but I was out and had plenty of cashews. Next time, I will use less water and more vinegar and lemon juice. I also found that when I added liquid aminos to it the next time I used it, it also gave it a much tangier flavor.

      Bottom line, I will make this again and I want to thank you for the recipe and showing me how versatile cashews are. I am looking to try the ranch in near future and when I do, I will comment on that also. I do love your site and enjoy all your recipes. Love the smoothies and pancakes. People cant say vegans dont eat real food!!

    2. Jeannie,

      I’m glad you found a good texture and now have something to work with in the future. Unfortunately we all have different taste preferences so finding something everyone loves is impossible. I think your addition of the liquid aminos is a great one and one I will try in the future myself. I have actually been adding a touch of agave to give it a sweet/sour flavor and I like it better that way. I did say in the recipe to adjust the lemon and ACV to your taste so maybe you need more tart for your taste buds. You are right, it is not as close to regular sour cream as the toffuti is but it is less processed and more healthful so I am willing to use it anyway. Like you mentioned I enjoy that creamy taste that I used to miss without it.

      Thanks for coming back and letting me know how it turned out for you! When you try the ranch make sure you adjust the spices to your tastes, they are all there and are awesome at the right level. I know I like mine to have more spices than my kids do so again we are all so different.

      Your right vegans do eat real food! Plus it is healthier (usually :-) )


    3. Cassie says:

      Made this tonight and my husband and I loved it! Served on top of a beanball sub with sauteed beet leaves and marinara sauce. Can’t wait to try it on tacos next. Thanks for the simple and yummy recipe!

    4. Hi Cassie,

      I’m glad you liked it, I use it so often now! Wow, never heard of a beanball sub with beet leaves but it sounds yummy. there are so many more options for interesting creations with plants! Thanks for stopping by, next try the ranch it is just as easy and great for your salads.


    5. Kristy says:

      I am a new vegan, but a very experienced cook. This was my first foray into cashew nuts as a dairy replacement. After looking at several recipes, I used yours. I was skeptical of the concept overall. I did add a little more of the acids as you suggested to taste. When I tasted it by itself, I didn’t think much of it. But….. when I put it on my baked potato with raw bell pepper, diced red onion and steamed broccoli, it was perfection! Thank you. Baked potatoes are back in my house and no longer dry!

    6. Hi Kristy,

      Thank you for stopping back by and letting me know how you liked the recipe. You are right when you taste it by its self it is not much of anything but it really does add a nice flavor and better yet moistness and texture to your food it is wonderful. You will have to try it on a burrito or taco then you don’t even miss cheese because you have that moistness that you get with the oily cheese. You potato by the way sounds YUMMY!



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