February 5, 2022

Plant-Based Whole30 Sour Cream

Plant-Based Whole30 Sour Cream is a dairy-free alternative made from cashews, coconut milk, and probiotic cultures, ideal for adhering to Whole30 guidelines. With its creamy texture and tangy flavor, it’s perfect for topping tacos, baked potatoes, and soups while offering a guilt-free, plant-based indulgence.

Photo Credit: Sarah Steffens

Plant-Based Whole30 Sour Cream


  • 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.
Sarah S.

Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.