Vegan Cashew Sour Cream

Prep Time: 5 minutes
Total Time: 12 hours
Makes: 8


  1. 1 cup (250 mL) raw cashews
  2. 1 tbsp (15 mL) lemon juice
  3. 1/4 tsp (2 mL) salt


  1. Soak cashews in 1/2 cup (125 mL) water overnight in refrigerator.
  2. In blender, puree soaked cashews with the soaking water, lemon juice and salt. Blend in up to 1 tbsp (15 mL) more water, if required, to desired texture. Store refrigerated for up to 1 week.
For a “cheesy” tasting version without the cheese, add 4 tsp (20 mL) nutritional yeast.
Add 2 cloves minced garlic to cheesy version to make a vegan Caesar salad dressing.