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An overhead image of a split, baked potato, which is topped with chives, hot sauce, and other toppings.
4.59 from 17 votes

4-Ingredient Vegan Sour Cream

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 5 minutes
Soaking time 2 hours
Total Time: 2 hours 10 minutes
Yields: 7 servings

Ingredients

  • 1 1/2 cups raw cashews (210 g; soaked for at least 2 hours and drained)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon + 1/8 teaspoon Kosher salt

Instructions

  • If using a high-speed blender: place all ingredients in your blender along with 2/3 cups water. Blend for 2-3 minutes, stopping once to scrape the sides of the blender down, or until you have a thick, completely smooth cream. 
  • If using a food processor: place all ingredients into the bowl of a food processor fitted with the S blade. Process for about 30 seconds, in order to break the cashews down. Stop and use a spatula to scrape down the sides of the food processor. Begin processing again, and while the processor is running, add 2/3 cup water to the machine in a thin stream. Process the cashew sour cream for a full 5 minutes, or until it's thick and very smooth. Stop as needed to scrape the sides of the processor down along the way.
  • Taste the sour cream and add additional salt, lemon or lime juice to your liking. Serve or store.