Vegan Cashew Sour Cream

This is the absolute BEST Sour Cream for Taco Tuesday’s, your nachos, baked potatoes or anything you desire.

This condiment takes less than five minutes {not including the soaking of the cashews} to make & will keep up to two weeks in an airtight container in the refrigerator.

Start by soaking cashews overnight in just enough water to cover them. The following day rinse & drain the cashews.

Add all ingredients lister into a food processor or a high speed blender {whichever you choose} & pulse 3-5 minutes, until smooth & creamy. Using a spatula scrape the sides & if needed pulse again about 30 seconds.

Transfer to an airtight container or jar & store in your refrigerator! That’s it! It’s as simple as that!  I personally think homemade vegan sour cream  tastes better than the dairy version bought in stores.

This non-dairy sour cream goes perfect with either my Vegan Tostada Stacks, Vegan Lentil “Meat” for Tacos or Nachos, or Vegan Almost Mediterranean Lentil Tacos.

Print Recipe

Vegan Cashew Sour Cream

A quick and simple vegan sour cream made from cashews. You’ll never miss the other stuff after trying this recipe! Perfect for Tacos, nachos or about anything else you would use with sour cream!

Prep Time

2 hours - Overnight

Cook Time

5 minutes

Servings

cups

Ingredients

• 1 cup Raw Cashews unsalted & soaked overnight
• ½ cup Spring Water
• ¼ cup Lemon freshly juiced
• 1 teaspoon Nutritional Yeast
• ¼ teaspoon Sea Salt

Prep Time 2 hours - Overnight Cook Time 5 minutes Servings cups Ingredients 1 cup Raw Cashews unsalted & soaked overnight ½ cup Spring Water ¼ cup Lemon freshly juiced 1 teaspoon Nutritional Yeast ¼ teaspoon Sea Salt

Instructions

1. Soak cashews overnight in just enough water to cover them. The following day rinse & drain the cashews.
2. Add all ingredients into a food processor or a high speed blender {whichever you choose} & pulse 3-5 minutes, until smooth & creamy. Using a spatula scrape the sides & if needed pulse again about 30 seconds.
3. Transfer to an airtight container or jar & store in your refrigerator!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!