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Dairy-Free Sour Cream

It's all about the nuts when it comes to this delicious and versatile Dairy-Free Sour Cream.
Course: Condiment
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, Keto, Low-Carb, Plant-Based, Vegetarian
Servings: 8 people
Calories: 106kcal
Author: Gale Compton


  • 1 1/2 cups cashews raw
  • 2/3 cup water plus more to cover cashews
  • 2 tablespoons apple cider vinegar optional white vinegar
  • 2 tablespoons lemon juice freshly squeezed
  • 1/2 teaspoon salt
  • 2 tablespoons chives chopped, optional


  • Add cashews to a glass or stainless steel bowl. Add enough water to completely cover cashews.
  • Cover bowl and allow to set for 6-8 hours, overnight works well.
  • Drain cashews and add to a blender or food processor. A high-speed blender like VitaMix works great.
  • Add the 2/3 cup water and remaining ingredients. Pulse until a creamy sour cream consistency. Store in a glass jar, cover and refrigerate for up to one week. Garnish with chives if desired.


Serving: 2tablespoons | Calories: 106kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 53mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 3