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Dairy-Free Sour Cream – cashew based (raw, vegan, gluten-free)

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Dairy-Free-Sour-Cream1If you are aiming to eat a high raw diet and/or don’t eat dairy products… this is a perfect replacement.  My sister LOVES sour cream and that might even be putting it mildly.  The other day while she was visiting, I asked her to give this a try.

I will be honest, I held my breath, crossed my fingers and even crossed my toes… She dipped the spoon into the bowl, raised it to her lips, they parted… the spoon went in… the spoon came out… she raised her eyebrows… she smiled! she LIKED it, she really liked it!  Shew!  My sis can be a tough sell so after receiving her stamp of approval, I had an extra bounce in my step for the rest of the day. :)

You can substitute almonds for the cashews.  The soak time will be a bit longer and you will need to remove their skins after soaking.  Either nut works beautifully.   Lemon juice can also be used instead of raw apple cider vinegar.  Both give the recipe a nice balanced tang.


Yields 1 3/4 cup

  • 1 cup cashews, soaked 2+ hours
  • 1/2 cup water
  • 1/4 cup raw apple cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp Himalayan pink salt


  1. After soaking the cashews, drain and rinse.  The purpose for soaking the cashews is to remove some of the phytic acid (which will help with digestion) and to soften them so they will blend into a smooth cream.
  2. In a high-powered blender combine the cashews, water, apple cider vinegar, onion powder and salt.  Blend till creamy and you don’t feel any grit when you rub it between your fingers.  Depending on the blender, this process can take 1-4 minutes.
  3. Store in an airtight container in the fridge for 5-7 days.


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

18 thoughts on “Dairy-Free Sour Cream – cashew based (raw, vegan, gluten-free)

  1. Carol Avila-Elder says:

    Where do I get these dishes!?

    By the way, thanks for the great recipe too! :-)

    • amie-sue says:

      Are you referring to the bowl Carol? I got it at Home Goods. Do you have one of those stores in your neck of the woods? I have a dish fetish, bad bad bad. haha Have a blessed weekend, amie sue

  2. Yulia says:

    How about fermenting it to get probiotic bacteria? I’ve tried one once, it was really good. I’ve heard you’d need to put less vinegar and leave it in a dark place, but I’m not sure for how long.

    • amie-sue says:

      Oh yes for sure. I have used probiotics in it as well and fermented it for about 24 hours, depending on how strong I wanted the flavor. This recipe is for a quick sour cream. amie sue

  3. Amity says:

    I wanted to make a suggestion for your sight.
    See I have you on my e-mail and when you did your series on Mexican food I literally made everything for an all out Mexican night. Really fun but It was way more than could be eaten all at once unlike SAD food even for 9+ people. What it did do is make me want more groupings.
    Please Please Please (if possible) make a way to let me look at asian inspired,mexican,or just dinner groupings so I don’t have to jump pack and forth to every sub heading looking for the sauce to put on my Tacos, “noodles”, or wraps :)

    • amie-sue says:

      Thanks for the feed-back Amity. I will do my best with you suggestion. I don’t always create themed recipes but when I do I will group them or connect them. Have a great day, amie sue

  4. paz says:

    hello, thank you very much for all your marvellous receipts, they are really fantastic! this is the very best raw-web ever! :)

    Please, what could you use instead of cashews? I’m alergic to them, and I see they are used in a lot of receipts. (I am also alergic to brazil-coconuts).

    Thank you very much for your help :)

    • amie-sue says:

      Why thank you Paz, I appreciate your kind words. You can use almonds that have their skins removed for this recipe. Can you eat those? Have a blessed evening, amie sue

      • paz says:

        thanks a lot Amie! yes, I can eat almonds and many other nuts (but cashews & brasil-nuts). But I wonder if there is a ‘mix’ (maybe zucchini with almonds, nuts, hazelnuts…) or any combination to get a similar cashew taste and texture… I know that’s not easy but as you are so creative I wonder if you could ‘find’ something to replace! Thank you very much :)

  5. Mario says:

    Awesome recipe. Always something I was looking for and later saw that it is normal to do this in our indian “neighborhood”.
    Yesterday I modified it with some more water and different herbs, to have an awesome salad dressing.

    Greetings from Mauritius

    • amie-sue says:

      Yes, this recipe is very adaptable to creating whatever flavor you want. :) Have a wonderful week Mario.

  6. Irm says:

    Hi Amie Sue

    This is really a delicious recipe! Can I use this one for clotted cream or can you advise me a better one?



  7. Diana says:

    Just made this using lime juice instead of vinegar. Perfect. Thank you! xx

  8. […] Originál receptu: Amie Sue, uveřejněno se svolením autorky: https://nouveauraw.com/raw-recipies/condiments/dairy-free-sour-cream-cashew-based/ […]

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