Cashew Sour Cream Recipe

Try this versatile and vegan-friendly sour cream alternative. It makes a delicious base for salad dressings, mozzarella, and more.


This cultured cream is a real basic. The taste is similar to dairy-based sour cream, and it is very adaptable. For example, I use this cream as a base for dressings with other flavorings such as herbs and spices added, and as a topping for soup or porridge. I also use it to make a great mozzarella. The fermentation part may scare you a bit, but as long as you use clean tools and hands, it always works.

Makes 2 cups.


  • 7 ounces raw cashews, soaked overnight or soaked for 1 to 2 hours in hot water
  • 1-1/2 tablespoons natural plant-based (coconut or soy) yogurt
  • 1/2 to 1 teaspoon salt (optional)


  1. Drain and rinse the cashews and put them in a high-speed blender. Pour in 3/4 cup water and blend until the cashews are very smooth (so no lumps or grains are left). If you need to add a bit more water, start with a tablespoon at a time. However, the mixture should not be too watery. Add the yogurt and blend briefly.
  2. Pour this mixture into a clean glass container — a mason jar is ideal. The jar should be a bit bigger than the amount of cream you have. Once you’ve poured in the cream, it must have some room to expand during fermentation.
  3. Cover the jar with a piece of cheesecloth or muslin and secure it with a rubber band or some kitchen twine. Place the jar on your counter, out of direct sunlight. Let it ferment for 6 to 24 hours. As it ferments, you should see small air pockets appear. This is absolutely normal. The amount of time it needs depends on the season; on a warm day it will be ready after 6 to 10 hours, but on a colder day it needs at least 12 hours. The taste should be pleasantly tangy and refreshing.
  4. When the cashew sour cream is done, stir in up to 1 teaspoon salt, if desired. If you’re planning to use this cream to make the mozzarella, you definitely need the salt. If you want this to be a sweeter cream, leave it out. Stored in the fridge with a lid on, the cream keeps for 4 to 5 days.

Note: When you are in a hurry, you can make a simple cashew sour cream instead of the cultured version. Simply combine the drained soaked cashews, 3/4 cup water, the juice of 1/2 lemon, and 1/2 to 1 teaspoon salt in a high-speed blender and blend until completely smooth. This will also keep in the fridge for 4 to 5 days.

More from Vegan for Good:

Cover courtesy of Kyle Books

Excerpted with permission from Vegan for Good: Deliciously Simple Plant-Based Recipes for Everyday Living by Rita Serano (Kyle Books, 2019).

2/4/2020 8:48:35 AM

I am allergic to a protein in milk, so having an alternative to milk based sour cream is a dream for me. Thanks!



Learn at Home!

Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As.


Become a Fermentation Member Today!


Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!

Facebook Pinterest Instagram YouTube Twitter