Cashew Sour Cream Sauce

< 1 min read

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This Cashew Sour Cream Sauce Recipe is a vegan alternative to sour cream to top off your tacos and soups.

Dips & Spreads


360 ml ( 1½ cup)

6 mins


• 125 g Cashews (soaked for 3 hours, rinsed & drained)
• 120 ml Water
• 45 ml Lemon (juiced)
• ½ tsp Salt
• ½ Garlic (clove)
• ¼ Shallot
• Ground Pepper (to taste)


  1. Drain and rinse the soaked cashews thoroughly.
  2. Place all the ingredients in the blender container from the order listed.
  3. Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
  4. Blend for 20 seconds, or until the mixture is creamy and smooth.
  5. Add more water to the sauce to have it in a thinner texture. The sauce needs to be lighter than the soup to stay on top.
Nutrition Facts
360 ml (1 ½ cup) servings per container
Serving size 45 ml (2 Tablespoons)

Amount per serving
Calories 60
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat g
Cholesterol 0mg 0%
Sodium 50mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 4g 14%
Total Sugars 1g
Includes g Added Sugars 0%
Protein 2g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.