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Cashew Sour Cream


  • 1 1/2 cups (225 g) raw cashews, soaked

  • 3/4 cup (180 mL) water

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons apple cider vinegar

  • Scant 1/2 teaspoon fine sea salt


  • Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain. 

  • Place the drained cashews in a high-speed blender.

  • Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop scraping down the blender now and then or add a touch more water to get it going.

  • Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions. 

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