Plant-Based Whole30 Cashew Sour Cream
Photo Credit: Sarah Steffens
Plant-Based Whole30 Sour Cream

Plant-Based Whole30 Sour Cream

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  • 1 cup raw cashews
  • cup water
  • 1 tsp apple cider vinegar
  • ½ tsp fresh lemon juice
  • tsp coarse salt


  • In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender, combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
Keyword Plant-based
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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.