Cashew Sour Cream: The Creamy, Dairy-Free Staple You’ll Love

Amanda Liptak
May 27
2 min read

Introduction:

Whether you’re dairy-free, plant-based, or just love a good kitchen upgrade, this Cashew Sour Cream will be your new favorite condiment. It’s creamy, tangy, and silky-smooth — all the things you want in a sour cream, minus the dairy.

Perfect as a topping for tacos, chili, roasted veggies, or even as a dip for crudité, this version is made with simple, real-food ingredients and comes together in minutes with a high-speed blender.

🌟 Why Cashew Sour Cream Works

Cashews are a magical ingredient in dairy-free cooking. Once soaked and blended, they create an incredibly smooth, rich texture that mimics traditional sour cream — with none of the heaviness or additives.

This recipe is:

🥣 Plant-based and dairy-free
💪 Naturally rich in healthy fats and minerals
🧄 Customizable with spices or herbs
🕒 Meal-prep friendly and stores well in the fridge

A recipe from Amanda Liptak, RDN, CLT, CA

Enjoy on top of tacos, chili or other dishes that would regularly call for traditional dairy sour cream.

Ingredients

1 Cup cashews (soak overnight prior if you don’t have a Vitamix)
½ Cup water (more to thin)
1-2 TBSP freshly squeezed lemon or lime juice
1 tsp apple cider vinegar
¼ tsp sea salt
Optional: black pepper, cayenne pepper or paprika to taste

Instructions

Combine all in blender on high speed approximately 30-45 seconds until mixed thoroughly and creamy. Pour directly from blender into glass mason jar or airtight storage container and store in refrigerator for up to 5 days.

How to Use Cashew Sour Cream

Dolloped on tacos or burrito bowls
Swirled into soups or stews
Layered in seven-layer dips
Spread on sandwiches or wraps
Mixed with herbs for an easy dip or dressing base

💡 Pro Tips

Want it tangier? Add more lemon juice or vinegar until it hits the sour note you like.
Need a nut-free version? Try using soaked sunflower seeds or silken tofu instead.
Make it herby: Blend in fresh dill, parsley, or chives for an herb sour cream twist.

This Cashew Sour Cream is proof that plant-based swaps can be just as rich, flavorful, and versatile as the originals. It's easy to whip up, incredibly creamy, and full of clean, nourishing ingredients.

Add it to your weekly prep and watch how often you reach for it — it’s the kind of staple that becomes a fridge essential in no time.

Tried it? Tag me in your creations — I’d love to see how you use it! 🥄✨

A Final Note

Here at Nutrient Rich Life we believe that variety is the spice of life! We encourage everyone to make all foods fit as much as possible and that includes eating more plants and cooking in a way that adds fun and flavor to your life!

Hi, I'm Amanda!

Functional weight loss coach, registered dietitian nutritionist and mom of one picky eater with multiple food allergies! I'm a big believer that if you can learn to fish -- you can eat for life! So this blog is dedicated to helping you learn to toss out the food myths that result in unnecessary food stress so that you can become a confident, healthy eater!

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