Vegan Cashew Sour Cream

Gone vegan but miss sour cream? Now you don’t have to live without it because this recipe for Vegan Cashew Sour Cream is really easy and delicious! Plus, it’s way healthier than store-bought sour cream and made with simple, clean, and whole ingredients.

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Vegan Cashew Sour Cream

Vegan, Gluten-Free, Paleo


  • 1 1/2 cup raw cashews, soaked in water overnight

  • 2 tablespoons lemon juice

  • 4 teaspoons apple cider vinegar

  • 1 cup canned coconut milk

  • 2 teaspoons nutritional yeast (optional)

  • 1/2 teaspoon sea salt


  1. Drain the cashews and dry thoroughly.

  2. Place the cashews in food processor and blend them until they are ground up into a meal.

  3. Add the remaining ingredients and blend until you have a thick, creamy texture. Taste for seasonings, adding additional salt if needed.

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2 comments on Vegan Cashew Sour Cream

  1. Helen

    Hi just a quick question- how long would keep in the fridge? Thank you!

  2. Martine

    I like the taste of this vegan sour cream but I was wondering if it’s normal that mine is more beige in color and chunky (almost like ice cream texture). Also, how long would that last in the fridge? Thank you! :)

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