You are here

Cashew Sour Cream

Source:, tweaked by Eve

A sour cream to top your spicy bean dishes, goulash, borscht or anything else you think of.


240 ml 1 c. raw cashews
water to cover

59 ml1/4 c. water
1 ml1/4 tsp. salt
5 ml1 tsp. apple cider vinegar
30 ml2 T. lemon juice


Soak cashews in water to cover a few hours to overnight. Drain.
Place the cashews, the 1/4 c. water, salt, vinegar and lemon juice in a food processor and process until smooth, about 4 minutes.

Store in the refrigerator.


I like to keep a some in a small container in the freezer so I will have it when I need it.

Major Ingredients: 


This thickened considerably in the refrigerator. Maybe next time I will add more water.