How to Make Cashew Sour Cream

Cashew Sour Cream

A beautiful, fresh cashew sour cream that has a multitude of uses

This recipe has always been a favourite for crudités over the years, to anyone that I’ve served it to.

You’ll see recipes for the plain sour cream, which is also great for a cooling element in curries and stirred into soups.  You’ll also notice we’ve given you two extra flavour combos too; one is an onion and chive version, and the other is a smoked paprika version.

If you make this, be sure to tag me @therawchef on Instagram to show me how you’re using it, especially if you come up with your own flavours.

I given you a quick version, plus the fermented version here.  You’ll notice the fermented version has less lemon juice and apple cider vinegar because some of the acidity comes from the fermentation process.


Cashew Sour Cream

Quick version:

  • 1 cup cashews, soaked for an hour*
  • ½ cup water
  • ½ teaspoon salt
  • 2 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Will store in a sealed container in the fridge for up to 4 days.

*You can also use peeled almonds for this, but it won’t be as smooth.

Fermented Version :

  • 1 cup cashews, soaked for an hour
  • ½ cup water
  • 1 teaspoon probiotic powder
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • ½ teaspoon apple cider vinegar
  1. Blend cashews, probiotics and water until smooth.
  2. Pour into a bowl, cover with parchment paper and place in a warm place for 8 hours.
  3. By the time it’s fermented, you should see some small bubbles when you put a spoon through it.  It should also taste slightly sour. If you don’t have this, return it to the warm place for a few more hours.  It may also need a little more warmth that you have given. On top of a dehydrator (not inside) is perfect.
  4. Transfer to a larger bowl and add the salt, lemon juice and vinegar.  Leave as is, or flavour as below.
  5. Will store in a sealed container in the fridge for at least a week, often longer.

For an onion & chive version, add these to the final product:

  • Small handful chives, finely chopped (means the cream will only last for a few days)
  • 2 teaspoons onion powder

For a smoked paprika version, add these to the final product:

  • 3 tablespoons smoked paprika
  • 1 teaspoon chipotle chili
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  1. Blend in a highspeed blender.
  • Small handful fresh coriander/cilantro (means the cream will only last for a few days)
  1. Add to the blender and blend for 10 seconds.



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    • Russell

      It really depends on what you’re using it for, since it’s not a meal. If you’re using it as a dip, for snacks, it will be good for 2 to 4 people.

  1. Kathy

    Oh Russell, thank you for sharing this delicious recipe, I will be making this yummy dip for the holidays, your photo’s, recipes and serving ideas are doable and affordable yet equally appealing and exciting You truly are so talented and generous, it’s beyond description. Thank you from my heart. You rock!

  2. Kasi Bern

    Hey Russell, I love Cuisinart products too and all the other products you utilize during in your kitchen. I have most of the items listed that you use too, except for the water dispenser what a fabulous addition to any kitchen, though I am afraid since I live alone it seems to be a little large for my use. What are your thoughts on the dicing attachment, has it really worked for you since you are adept with your Mac knife. Talking about knives are you familiar with MISEN they have an incredible set of knives, the 8″ knife I am contemplating on purchasing due to the supberb steel and the way it has been created and the price is right. Apparently MANY CHEFS are raving about it. I still have a Mac knife (a very old style ) with a brown wooden handle with a little cut-out at the tip of the blade. It is laying in the cutlery draw having not been used for many years. I like the one you use, but I am thinking more on the lines of a MISEN. I know the Mac has a incredible following in the raw food community as that is where I heard about the Mac approximately 20 years ago. I make lots of Sauerkraut and thought perhaps the larger Mandolin would work fabulously for cutting up the cabbage though often times I have used the Kitchen Aid processor. What do you think, have you used the larger size mandolin for shredding cabbage? Thankyou Russell for your list of tools and I will let you know which food processor I finally get for my kitchen. Talk to you soon. I very much appreciate you and ALL YOUR FABULOUS RECIPES… I am a HUGE fan. Very best, Kasi 🙂

    • Russell

      I only ever really use the s-blade on the food processor, but occasionally with chop cabbage with the other blade. I don’t use a large mandoline for that, no.

      I’ve not heard of Misen, they look pretty sturdy.

  3. Kasi Bern

    Russell, I read your answer and I have been researching the Cuisinart, Amazon have a few and some of the reviews are iffy lol… I am curious, I like to make raw pies and my Kitchen Aid has been fabulous for the past 20 years but I feel I may need to up the size of the container, what do you think, about a 14 cup Cuisinart and do you prefer the push button off/on/pulse or lever off/on/pulse. And I am curious which Cuisinart Model do you and Amy use? Please advise. Thanks.

  4. Kasi Bern

    Love this recipe, unfortunately I need to buy a new food processor, my kitchen aid has given me more than 20 years of use and is on the “blink”.. Russell, what make of food processor do you an Amy use for all your recipes? Please advise. Thanks

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