Cashew Sour Cream

Cashew Sour Cream


  • 1 cup raw cashews
  • 1 tablespoon fresh lemon juice
  • 1/2 to 3/4 cup water, or as needed
  • 1 1/2 tablespoon Bragg apple cider vinegar
  • to taste – sea salt


  1. Place the cashews into a bowl and cover with water. Let soak for a few hours or overnight.
  2. Drain and rinse the cashews. In a blender or food processor, blend together the cashews, water, apple cider vinegar, sea salt and lemon juice until you reach a really smooth consistency.
  3. Add more water until you reach the desired thickness. For more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
  4. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

*Note: If you have a food processor, the higher the power, the smoother the outcome.

Enjoy! Recipe courtesy of

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