Vegan Cashew Sour Сream

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The classic recipe for vegan cashew sour cream. I share the recipe more for those who have not yet tried alternatives to sour cream, since every vegan already knows for sure how to make sour cream using nuts. It is very simple! You need a blender, water, cashews, vinegar, lemon juice, mustard and salt.

Cashew Sour Cream Prep

How to Make Vegan Cashew Sour Cream

The quality of your blender is the determining factor. The more powerful the blender, the better the consistency of the sour cream. But there are a couple more tips. First, for the best consistency, the nuts need to be soaked in boiling water for 10 minutes (or left to soak in cold water overnight). Secondly, the larger the portion, the easier it will be for a blender to grind the nuts well into cream. Therefore, I usually make a large portion of sour cream and store it in the freezer. 


Vinegar and lemon juice give sour cream sourness. I like when sourness from lemon juice prevails, but this is a matter of taste, perhaps you will like the vinegar in sour cream more. I also add a little bit mustard to sour cream, but if you make sour cream as an accompaniment for desserts, mustard, of course, will be out of place. No need to add sweeteners though, since cashews themselves have a sweetish taste. Vegan borshcht with cashew sour cream

I add sour cream to borscht or use it as a sauce for dishes such as lazy dumplings, normal dumplings, omelettes. Sour cream is very delicate in taste, fatty, and at the same time, light. In borscht it dissolves very nicely, just like normally sour cream does. 

How to store cashew sour cream?

cashew sour creem storage

Cashew sour cream is stored in the refrigerator for up to 1 week. I usually make a large portion and part it I divide into smaller portions (distribute in silicone molds) and freeze. It is very convenient!

Vegan Cashew Sour Cream

This is a classic recipe of vegan sour cream. Based on cashews, this cream has vibrant white color, tender texture and slightly sweet natural taste. It contains no refined products, packed only with healthy fats and flavours.
Rate & Comment
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Vegan
Diet: Vegan
Keyword: Cashew, Easy prep, Sour Cream
Servings: 10 servings
Calories: 73kcal
Author: Anastassiya Vizzini


  • 1 cup Cashews
  • 1/2 cup Water
  • 1 tbsp Lemon juice
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Mustard (optional)
  • + Boiling water for soaking


  • Pour boiling water to cashews and let it soak for 10 min.
  • After 10 min drain cashews and transfer to a blender container.
  • Add 1/2 cup of fresh water, lemon juice, vinegar, salt and mustard and process until smooth.
  • Use it straight away or refrigerate up to 4 days. You can also divide sour cream into smaller portions and freeze it.

Nutrition facts

Follow the link to see detailed nutritional data to this recipe (calculated by
Serving: 1 serving (2 tbsp) Calories: 78 kcal
Carbohydrates: 4.1 Protein: 2.4 g Fat: 5.7 g
Fiber: 0.4 g Calcium: 5.4 mg Iron: 0.9 mg

Things I use

OneChois Measuring Spoon and Measuring Jug Set

This measuring set is one of my favorite things I use in my kitchen! I love measuring food and being aware of the amounts of each product I use in the recipe. These cups have a very convenient and stable shape. When I measure liquids, nothing is spilling out - it's just magic, ha ha))) Highly recommend everyone to have measuring spoons (and cups) at the kitchen - it really brings such pleasure to the cooking process.

Do you like this recipe?

Please share your opinion about this recipe in the comments below! If you like this recipe and find it useful, share pictures of your amazing sour cream with hashtag #vizzinijournal. It is so nice to be connected with my readers! Subscribe to my InstagramFacebook Page and YouTube channel! In Vizzini Journal Facebook Group we share news and useful information regarding veganism with my small commnity, support each other and share our experience on the way to optimal healthy and fulfilled lifestyle.

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Have a wonderful day!


Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

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