If you’re raw or vegan, you’re going to adore this Raw Vegan Cashew Sour Cream. If you’re just a foodie with a penchant for clean eating, you might want to give this a try too.
Recipes for clean, healthy condiments like these make cooking easy. Best of all, they’re simple to execute.
Most raw condiments have at least a two-week shelf life, and some staple recipes can be frozen in batches eliminating time spent in the kitchen, giving you a leg up on meal prep.
Today I’m going to share with you one of my most popular staple recipes: Addicted to Veggies Sour Cream. This little gem takes the place of multiple condiments, finding its way into many of my favorite recipes – and the list keeps growing.
After you’ve made it once or twice, you might find that doubling the recipe is more convenient. Trust me – you’ll want to keep this well stocked in your fridge or freezer. Making this little sauce regularly comes down to one very specific technique. Once you have the technique down it’s simple and straightforward, you’ll be making it blindfolded in no time!
Raw Vegan Cashew Sour Cream
Yields 2.5 cups total
1 3/4 cups* Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt
1 1/4 cups water
Soak the Cashews
Soak 1 3/4 cups* dry Cashews overnight (roughly 6 to 8 hours). Drain.
*Soaking your cashews they cause expansion. After the Cashews have soaked they will amount to roughly 2 cups.
Making the Sour Cream base
Into your Food Processor combine all ingredients but the water.
Puree for 2 minutes until you have a thick and oily paste
Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
Leave everything in your food processor and move on to the next step.
Finish the Sour Cream
Have your 1 1/4 cup water measured out.
While your food processor is on, stream in 1/4 cup of water
Puree for 1 minute
Add the rest of your water in 1/4 cup increments
Let your processor puree for 30 seconds in between each 1/4 cup of water added
Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour.
After your Sour Cream has chilled it will have thickened into the perfect consistency.
Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.
I’m really excited to read a raw food article that starts from the basics. Sarahfae’s take on this often overhyped cuisine is beyond refreshing!
We love this recipe so much!
Where can I get the recipe for your sour cream?
Hi Donna – you will find the recipe right below the photo slideshow. Thank you so much for the comment!
it’s in the comments underneath the slideshow..sorry for the confusion!
Awesome article! I’m so excited about seeing more of these from you.
Totally confused about where the recipe is though – can’t find it??
Love this idea of getting back to the raw basics. This is really helpful!
i’m not raw, but i’ve had the opportunity to try a lot of raw products. my favorites are, of course, the fresh veggies!
This looks great! I love the clear photos for each step. But I’d also love it if you could provide the whole recipe in one view, so I can skim the whole thing before going shopping, or so I can print it on one sheet to have in the kitchen. Thanks!
Great recipe! I love all the detailed pictures to help you with each step. However it would be great to have a “click to get recipe in print format.” It would make it so much easier to transfer to my kitchen.
Love the recipe, but I have a request: Can you please add an option to “click to get recipe in print format” PLEASE!
Love the recipe and pictures! As others have asked, it would be awesome to have a ‘click for recipe’ option. Thank you!
Of course! We’ll add that next time we post a recipe. Great idea! Thanks for reading!
Hi (: this seems like a great recipe. I am trying to put it all together on paper, however I noticed something…
Into your food processor combine the following: 2 c cashews 2 Tbsp plus 1 tsp unfiltered apple cider vinegar 1/2 tsp salt
What do you mean by 2 tbsp plus 1 tbsp unfiltered apple cider vinegar? Is there a certain word missing behind two tbsp or do you actually mean in total 3 tbsp of apple cider vinegar?
I’d love to hear what’s needed. Thank so much!
Hi Miriam, Thanks for this comment and apologies for the confusion. That recipe measurement should actually read 2 Tbsp (tablespoon) plus 1 tsp (teaspoon) Apple Cider Vinegar.