Description
Here’s a simple, creamy recipe that brings all the tang and texture of classic sour cream—minus the dairy!
Ingredients
80 – 140g raw cashews (amount depends on desired thickness)
240ml water, plus more for soaking.
1/4 tsp sea salt.
Instructions
-
Soak the Cashews
Start by soaking your cashews! I like to pour boiling water from my (tea) kettle over them and let them sit for about 5 minutes. If you have a regular blender, go for a longer soak—about an hour—to make them extra soft for blending. -
Drain and Blend until smooth.
Drain the cashews and add them to a high-speed blender with 1 cup (240ml) fresh water and salt. Blend on high until completely smooth—this should take about 1 minute. If the mixture isn’t smooth enough, add a splash more water and blend again. -
Adjust Texture as Needed
You can always thin out your cream by adding water in small increments. If you’re not sure how thick you want it, start with the thicker option and add water until it reaches your desired consistency.
Optional: Stir in plain yogurt for extra tang
For that next-level creaminess and tang, transfer the cashew mixture to a bowl and fold in 1/4 cup of unsweetened non-dairy yogurt. This step gives the sour cream a lighter texture and a tangy kick, bringing it even closer to regular sour cream.
Notes
Blending Tips: Use a high-speed blender to get a velvety-smooth cream. Make sure there’s enough volume (1 ½ cups minimum) to allow the blades to fully blend the cashews.
Storage: Store leftovers in a sealed airtight container in the fridge for 3-4 days. Freezing might work, though the cream is best fresh.
Uses: This cream is perfect for replacing coconut milk or heavy cream in savoury dishes, desserts, or even lattes. It won’t work for whipped cream, but it shines anywhere a creamy texture is welcome!
- Prep Time: 20 (soak time)
- Cook Time: 5
- Category: Dip
- Method: Blender
- Cuisine: American
