I make this all.the.time. It’s creamy, delicious and SO incredibly easy to make.

Cashew Sour Cream Vicki Marquez

And when I say easy, I mean…5 ingredients, 2 minutes, 1 blender and BAM – you’ve got a scrumptious plant-based sour cream for your tacos, enchiladas, casseroles, soups, baked potatoes and quinoa bowls.

Whether you’re vegan, lactose-intolerant or just trying to cut back on dairy, this Cashew Sour Cream is gonna be your new best friend!

Don’t believe me? Just try it!

Cashew Sour Cream Vicki Marquez

Cashew Sour Cream


  • 1 ½ cups of raw cashews, soaked overnight
  • 1 ½ cups of water
  • 2 ½ tablespoons apple cider vinegar
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon sea salt


  1. Combine all ingredients in a high-speed blender and blend until smooth and creamy.
  2. Add water to thin out and blend until you have reached your desired consistency.