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Thanks to cashews boasting strictly ‘healthy fats,’ we reckon this is about as nutritious as you can get for a sour cream! Whether you need a dip for your chips or topping for a Mexican dish, enjoy free of guilt.

You will need

Serves 4

  • 2 cups raw, natural cashews
  • Juice of 2 lemons
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1-2 teaspoons nutritional yeast (optional, but recommended)

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5 mins to prep

1 min to cook

  1. Step 1

    Soak the cashews in water overnight. If you’re short on time, place the cashews in a heatproof bowl with boiling water and soak for 1 hour, or as long as possible. (The softer the cashews, the smoother the sour cream!)

  2. Step 2

    Drain the cashews and place in a blender. Add 3/4-1 cup water and the remaining ingredients, then blitz until the mixture is smooth and creamy.

  3. Step 3

    Check the seasoning before scraping into a bowl, covering, and chilling until needed (you should have 1-1 1/2 cups).


This is one of those super adaptable recipes that you can jazz up with various herbs and spices for different dishes! Try our yummy herbed sour cream with grilled potato slices.

Hot tip!

If you’ve soaked the cashews overnight, you’ll probably only need 3/4 cup water in the sauce. If soaked for less time, you may need up to 1 cup!

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