Cashew Sour Cream (Non-dairy)

Plant-Based Sour Cream
Cashew Sour Cream that tastes just like the real thing! You’re going to love this simple recipe.

 Store non-dairy sour cream in squeeze bottles then drizzle on everything.I like to store the cashew sour cream in squeeze bottles, so it’s easy to drizzle onto just about anything!  I usually refrigerate one bottle and then freeze the others. When your refrigerated bottle runs out, you can quick thaw a frozen bottle by partially submerging the bottle in a large drinking glass filled with hot water. Shake the bottle well after about 15-20 minutes to combine any of the “cream” that may have separated during freezing. You may also need to add a teaspoon or two of water to thin it down before shaking, as the sour cream thickens up a bit after being in the freezer.

Cashew Sour Cream (Non-dairy)

  • Servings: 12
  • Print

A non-dairy sour cream replacement that tastes just like the original.

The Best Non-dairy Cashew Sour Cream!


  • 1  1/2 cup raw cashews (Cover with water and let soak overnight)
  • 3/4 cup unsweetened almond milk, or other plant-based milk. (Add a little more or less, depending on how thick you want it.)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon mellow white miso paste (optional, but adds a complex, almost cheese-like taste)


1. Drain and rinse the cashews that were soaking in water overnight.

2. Pour the drained cashews, almond milk, lemon juice, vinegar, salt and miso into a high speed blender and blend for several minutes until completely smooth. (If the mixture seems too thick to blend, add a bit more almond milk.)

3. Pour thick sour cream into a bowl for scooping onto your favorite dishes, or pour thinner sour cream into a squeeze bottle to drizzle over everything. Refrigerate sour cream for up to 3 weeks, or freeze for up to 3 months.

NOTE: A low speed blender will work adequately for this recipe, but a high speed blender will yield smoother results.

Find this recipe and more great plant-based recipes at

Plant-Based Sour Cream
Try this plant-based sour cream on taco salad, chili, enchiladas, baked potatoes, or anywhere you want a little zing of flavor.


Recipe adapted from:

The Best Non-Dairy Cashew Sour Cream
Cashew Sour Cream (Non-dairy)