Cashew Sour Cream

This Cashew Sour Cream is a healthy Whole30 and paleo-friendly alternative to traditional sour cream. Just blend up some raw cashews with a few other ingredients to make a smooth, creamy and tart sauce!

You will want to put Cashew Sour Cream on everything.

I try not to complain too much about Whole30 food because I think you can make some pretty tasty stuff, BUT there is one thing that I miss majorly during Whole30. I miss the creamy texture of dairy. Luckily, when you soak and blend cashews, you can make a delicious replacement!

This paleo sour cream recipe is one that I have been making in my kitchen for a long time. It is the perfect addition to many meals like my Sweet Potato Paleo Chili or some Barbacoa Beef nachos!

What kitchen tools will I need to make this Whole30 friendly sour cream?

• Mixing bowls for soaking cashews
• Liquid measuring cup
• Measuring spoons
• High speed blender
• Wide mouth mason jar for storage
• Covered silicone ice cube tray for freezing

What ingredients will I need to make creamy dairy-free sauce?

Just grab these 4 simple ingredients to make some plant-based sour cream!

• Raw cashews
• Water
• Lime juice
• Salt

Let’s make some Cashew Sour Cream!

Step 1: Soak the Cashews

First, take your raw cashews and put them in a mixing bowl. Then, cover the cashews completely with water for at least 6 hours or overnight. If soaking overnight, cover the bowl and place it in the refrigerator.

Step 2: Drain, Rinse, and Add Other Ingredients

Next, drain and rinse the soaked cashews and add them to a high-speed blender. Add the water, lime juice, and salt to the blender.

Step 3: Blend, Blend, Blend

Next, blend the ingredients on high until a smooth sour cream remains! You may need to stop the blender and scrape the nuts down the sides a few times in between blending.

Step 4: Enjoy!

How long will this paleo sour cream keep in the fridge?

Please keep this sour cream in an airtight container in the refrigerator for up to one week. You can also freeze this recipe!

Can I freeze this recipe?

YES! I am so excited to share that I froze and thawed this recipe and it was just as tasty as it was fresh. I recommend freezing it in something like a covered silicone ice cube tray so that you can easily pop it out to thaw in the fridge. Just give it a quick mix once it has thawed to return to original consistency.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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