Vegan Cashew Sour Cream

Honestly, one of the things I miss most in many vegan versions of southwestern cuisine is sour cream. I love the stuff. I always have. The creaminess and slightly tangy flavor tempers the spice-forward, and often hot, flavor profile native to my home state. So, I’ve been searching for a way to bring that to plant-based cooking. Who would have thought cashews could provide the perfect solution? Yet, somehow, someway, this nut provides everything I need to elevate my southwestern inspired meals!

Vegan Cashew Sour Cream


1 cup soaked cashews

1/2 cup water

juice of half a lemon

pinch of salt


1) Blend all ingredients in a high speed blender (a food processor will not get the desired consistency here!) Add more water if necessary. Store in the refrigerator for up to 7 days.