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top view close up of a mason jar with cashew sour cream; blue and white stripped napkin on the side

Cashew Cream

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  • Author: Gigi & Sersie
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan


This cashew cream sauce will become a staple in your plant-based vegan cooking routine. With only three ingredients, this deliciousness goes on almost any savory dish. This vegan cashew sour cream sauce is gluten-free, oil-free, soy-free, and absolutely delicious!


Units Scale
  • 1/2 cup raw cashews, soaked and drained
  • 1 tsp apple cider vinegar
  • 1 1/2 Tbsp fresh lemon juice
  • 1/4 cup water
  • salt to taste (I used 1/8 tsp.)


Add cashews to a small pot with water. Bring to a gentle boil and cook for 3 to 4 minutes. Turn off the heat and let the cashews sit in hot water for another 5 to 10 minutes. [*Note: If you prefer a raw sauce, instead of boiling cashews to soften, soak them in water overnight or for at least 8 hours.]

Drain cashews and rinse with lukewarm water to bring the temperature down.

Add softened cashews, freshly squeezed lemon juice, apple cider vinegar, and water to a mini-blender. Blend until smooth and creamy. Add a tablespoon more water at a time to achieve desired consistency. The sauce will thicken a little as it sits.

Salt to taste and enjoy!



  1. Measuring cup
  2. Measuring spoons
  3. Small pot
  4. Mini blender
  5. Mason jar (8 oz.)
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauces
  • Method: Stovetop & Blender
  • Cuisine: Southwestern