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Vegan Cashew Sour Cream

Vegan, Oil Free, Plant Based Cashew Sour Cream Recipe from Vera Lyndon
Prep Time5 mins
Cook Time5 mins
Total Time2 hrs 12 mins
Course: Sauce
Cuisine: American, Oil Free, Plant Based, Vegan
Keyword: alfredo, cashew, dairy free, oil free, plant based, ranch, sour cream, vegan, whole food
Author: Vera Lyndon


  • 1 c raw cashews, soaked and drained
  • 2 medium lemons, juiced
  • 1/2 tsp salt add more or less to taste
  • 1 tsp nutritional yeast
  • 1/2 c water
  • 2 cloves garlic add more or less to taste, or use garlic powder for a milder flavor


  • Place all ingredients in your blender and blend until smooth and creamy.
  • Enjoy on anything you would otherwise put sour cream on. I love them with chives on a baked potato! Keeps 1-2 weeks in a sealed glass jar.


A previous version of this recipe suggested soaking the cashews, but I have since found that to be unnecessary. It blends very smooth and creamy without soaking, and it's less prep time to worry about.