Plant-Based Sour Cream

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This plant-based sour cream is oil-free, dairy-free, and can be made in under 10 minutes.

Enjoy it with our Fully-Loaded Plant-based Nachos
or on top our Tortilla Bean Soup

Plant-based Sour Cream

Plant-based Sour Cream

This Plant-based sour cream is dairy-free, oil-free, and made using raw cashews.

Prep Time 5 minutes
Total Time 5 minutes


  • 1 ½  cups raw cashews  
  • 1 cup water
  • 2 tablespoons apple cider vinegar (from the mother)
  • 1 tablespoon fresh lemon juice (about 1 lemon)
  • 1 tsp Himalayan or sea salt


  1. In a high-speed blender or food processor add all the
    ingredients and mix together until smooth 
    Add additional ingredient to desired taste.  If you do not have a high-speed blender or food
    processor, you will want to soak your cashews before-hand.  In a small bowl add in cashews and hot water
    and let soak for about 10-15 minutes. 
  2. For added flavor, add your mixture to a plant-based yogurt
    and mix together until smooth.  You can
    use a plant-based yogurt like Kite-Hill’s Unsweetened Almond Yogurt and enjoy!


Store unused amount in an airtight container in the refrigerator for up to 3 days.


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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

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