Raw Vegan Sour Cream Recipe

By November 27, 2013Sauces, Vegan Recipes

cashew sour cream


Sour cream, it sounds gross right? Well, at least it should sound gross. It’s cream, that’s… sour? So does that mean it’s going bad? What makes the cream sour?

Well my lovely veggie friends, sour cream is made out of a cream that contains up to 20 percent butterfat. It gets its characteristic sour-tang from the lactic acid created by the bacteria that has been added to the cream to ferment the product.

Commercially produced sour cream often contains additional thickening agents such as rennet (yuck), gelatin (gross), guar and carrageen (barf), as well as acids to artificially sour the product. That doesn’t sound like something I am interested in… you?

3.0 from 1 reviews
Raw Vegan Sour Cream Recipe
Prep time
Total time
Try this sour cream in raw or vegan tacos, latkes and as a sour cream substitute in any recipe!
Recipe type: Sauce
Cuisine: American
Serves: 5
  • 1 cup raw cashews, soaked and rinsed well
  • ¼ cup water
  • ¼ tsp salt
  • 1-2 tsp apple cider vinegar
  • ½ -1 lemon juiced
  1. Drain and rinse your cashew really, really well!
  2. Place all ingredients in a high-speed blender and blend until smooth.
  3. Slowly add more lemon juice to taste, and water until desired consistency is reached.

cashew sour cream recipe



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  • Samantha says:

    How long can this keep in the fridge?

  • Therandus says:

    How long should I soak the cashews? It sounds amazing, recently switched over to vegan and sour cream is what I find myself missing the most.

  • Laura says:

    How long do the cashews need to soak?

  • Grizzle says:

    To be honest, it tastes like sour cashews, not sour cream. The consistency was okay, but the vinegar and lemon did not hide the cashew taste. Any advice?

    • EdgyVeg says:

      Did you use raw or roasted cashew? You must use raw, as per the recipe.

    • Eilis says:

      Mine also tasted a bit like sour cashews. Not an incredibly strong cashew flavor but it definitely wasn’t something I’d eat as a dip. It tasted like it wad missing something but I am not sure what. I tried a few batches adjusting the acid ingredients (i liked a little more lemon and a little less acv). Soaking the cashews with the acv and lemon helped develop the taste and then letting it sit in the fridge another day. I used raw cashews and soaked overnight then blended in my vitamix.

      I’ve been meaning to make a cashew based yogurt and i wonder if that would have the more complex, sourness that I am really missing with nondairy sour creams.

  • Èban Taylor says:

    Hello! I’ve been scouring the web for vegan recipes and blogs after becoming recently sick from eating lots of fried bad food. I have decided to go on juice cleanse and after go vegan. I’m excited about my new journey but I have a severe peanut allergy. Do you have other alternative resources, links or suggestions on replacing some of these nut recipes? What about sunflower seeds or pumpkin seeds? Thanx

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