product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Cashew Sour Cream

Makes about 1 1/4 cups
Time 35 min
This simple vegan sour cream is wonderfully rich and tasty. Try it with chopped salads in place of mayonnaise, with anything Mexican or on its own as a dip for vegetables or crackers. Watch our how-to video.
Ingredients
  • 1 cup raw cashews
  • 2 teaspoons cider vinegar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon fine sea salt
Method

Place cashews in a cup or small bowl and cover by about 1/2 inch with boiling water. Let soak 30 minutes.

Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water. Blend until very smooth, adding more water as required to purée the mixture.

Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water. Blend until very smooth, adding more water as required to purée the mixture.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 cup raw cashews
  • 2 teaspoons cider vinegar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon fine sea salt