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Plant-Based Sour Cream

Updated: Aug 17, 2020

A bowl of chili, plate of nachos, or baked potato always tastes better with a dollup of creamy sour cream! This non-dairy recipe magically transforms cashews into a rich and tangy topping that's hard to resist. So get out the Vitamix and get ready to be mystified.


1/3 c water

1 c cashews

½ lemon – juiced (For tangier sour cream, you can use the other half.)

2 T + 1t Apple Cider Vinegar

1 single serving container of non-daily plain yogurt, like Forager or Silk.

1 t nutritional yeast

½ t salt


In a high-speed blender, combine all ingredients and blend until it becomes super creamy and smooth. Taste and add more salt if desired or the other half of the lemon if you want more zip!

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