How to Make #GlutenFree & Soy Free #Vegan Sour Cream

"soy free cashew sour cream"

My absolute new obsession! Vegan (and soy free) sour cream. Thanks to my loving and supportive friend, Ginger, who gifted me with the book Oh She Glows, I now enjoy the most delicious (better than the dairy version!) cruelty-free sour cream. I can’t get enough of it. It’s not my recipe. You’ll find the recipe on page 281 of Oh She Glows by Angela Liddon.


  • 1 cup (250 mL) raw cashews soaked over night. Use just enough water to soak them, but be sure not to drown them.
  • 1/2 to 1 cup filtered water (less water will give you a thicker sauce)
  • 1/2 teaspoon, plus 1/8 teaspoon fine-grain sea salt, or to taste
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar (I used 2, because I love the anything with vinegar)

"cashews soaked in water"


  1. Drain and rinse cashews and transfer them to a blender with 1/2 to 1 cup water. I use the VitaMix. Remember, less water will result in a thicker consistency.
  2. Add the remaining ingredients, and blend on high speed until the cream is smooth.
  3. Taste, and add a pinch of salt if so desired.
  4. Transfer to a mason jar and cool in the fridge.

I use this recipe now in almost anything while I transition from a dairy and egg diet to a plant and nut based diet. Love, love, love it!!

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