Cashew Sour Cream

This is a nice lite tangy creamy sour cream replacement.  Quick and easy to make, very versatile, and using fewer nuts than most recipes. It is not thick and pasty with cashews.  I hope you enjoy it as much as we do to use with your baked potatoes, tacos, soups such as potato, beet borsch, Tex Mex, and so much more! 


It can be delightfully seasoned for dips or just eaten plain!


This tastes best after the lemon and citric acid marinate with the cream so the individual flavors become one.


Cashew Sour Cream

Yield: 1 1/2 cups
Prep Time: 5 minutes
Chill Time: 2-3 hours


2/3 cup raw rinsed cashews

1 tsp tapioca flour

1/2 tsp salt

1 cup boiling water

1/4 tsp citric acid – citric acid is very tart, measure carefully

4-5 tsp lemon juice


  1. Combine cashews, tapioca and salt in blender cup. Carefully add boiling water.  Release vent and cover with a towel so you do not burn yourself and blend on high until completely smooth.
  2. Add citric acid and lemon juice. Blend on low until mixed.
  3. Pour into container, cover, and chill. If I am using this very soon, I set it on ice in the freezer while I am putting together the recipe in which I plan on using it.
  4. Tasted after it is chilled, and if you prefer more lemon, you can stir it in at that time.


When we make it, It keeps well for a week in the fridge.  This can also be frozen for quick use later, just thaw and stir.