The Best Cashew Sour Cream | Vegan BBQ Recipe

von Mina
Cashew Sour Cream

To me a barbecue isn’t complete without baked potatoes. If you don’t agree with me here, I’m sure you do when I say, a baked potato just isn’t complete without sour cream. The same is true for chili (sin carne obviously)! I mean what’s the best chili, or any other stew really, without a good dollop of sour cream, right? Right. There’s no need for regular dairy sour cream though, when you can have delicious much healthier cashew sour cream instead. Since I’ve been playing around with cheese alternatives lately, as you may have seen in my pizza recipe, I thought I’d just make my own sour cream, too. Now there are a lot of dairy-free sour cream recipes out there that I’ve tried and this is the best combination of all of them. Seriously, I eat a second or even third bowl of chili sin carne just so I can have another spoonful of this goodness with it.

Cashew Sour Cream

All you need are 4-5 simple ingredients, to make the best vegan sour cream ever:

5 von 1 Bewertung
Cashew Sour Cream
The Best Cashew Sour Cream | Vegan BBQ Recipe
Prep Time
5 Min.
Total Time
5 Min.

A very simple yet so delicious vegan sour cream recipe you'll never want to live without. Keep a jar of this in your fridge and add about a spoonful to your plate of chili, soup or curry. You could also eat it as a dip with potato wedges or on a baked potato. The possibilities are endless. 

Course: Main Course
Cuisine: American
Servings: 1 cup
Author: Mina
  • 1 cup cashews (150 g), raw and unsalted (soaked for a few hours, see notes)
  • 2 tbsp lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp (sea) salt
  • 1/4 tsp garlic powder (optional)
  1. Drain and rinse cashews and place into a blender, together with all the other ingredients and 1/2 cup of water. Blend on high for a minute or so until smooth and creamy. 

  2. Transfer to an airtight container and leave in the fridge until serving.

Recipe Notes
  • Ideally the cashews should be soaked for about 3-4 hours (overnight works fine, too). However, you could soak them in hot water for about 1 hour if you're in a rush (or just spontaneous and impatient like me).
  • Keeps well in the fridge for up to 1 week. This sour cream can also be frozen (in an ice cube tray at best).

I hope you love this recipe – please let me know in the comment section below! If you make this dish, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

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1 Kommentar

Rose -

5 Sterne
Thank you! Great recipe. Very pleased with how it came out but for my family I’d cut the garlic in half or maybe leave it out next time. Oh and there definitely will be a next time! Thanks again! =)



Recipe Rating

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