A creamy and light vegan take on sour cream that’s sure to impress!  I have searched the store isles for a great vegan sour cream, but found most to be overly tart and unnatural.  The cashews make this recipe very creamy and the lemon juice adds a fresh tartness to it.  It’s hard to believe there is no dairy in it.  Try this recipe and you will never buy sour cream off the shelf again!


Prep time:

Servings: 4


  • 1 cup cashews soaked overnight
  • 1 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 cup water


  • Put everything in the blender until smooth (Vitamix suggested).
  • Enjoy over burritos, taco bowls, or any dish that calls for sour cream.
  • Store the left over sour cream in the refrigerator. It will stays fresh for several days!