Nutty but Dairy Free Sour Cream

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Delicious Dairy-Free Sour Cream for Health and Energy

One of the great discoveries people make when switching to a plant-based diet is the amazingly delicious recipes available that can replace dairy.

Countless studies have linked the saturated fat found in dairy products to cancer, heart disease and Alzheimer’s, so finding healthy alternatives will only serve your best health.

One of my easiest and favorites is Dairy Free Nut Sour Cream.

The cashews I use as a base contain a long list of phytonutrients that provide a wide range of health benefits. 

They are rich in iron and copper. Copper is crucial to the metabolism of iron which helps the formation of red blood cells. This supports the immune system as well as nerve and bone health.

Cashews are also a rich source of zinc and magnesium. These vital minerals impact the healthy development of muscles, bones, organs and tissue.  They also support the immune system, help regulate blood sugar levels, maintain nerve function, and aid wound healing.

Cashews contain proanthocyanidins, a flavonoid that may be able to prevent the division of cancer cells in addition to other phytochemicals and antioxidants that are great for skin and hair and help fight aging by reducing free radical damage. This includes the antioxidants zeaxanthin and lutein that help protect the eyes from macular degeneration.

They may be high in monounsaturated fat, but it is a healthy fat that does not contribute to heart disease and helps satiety which prevents overeating.

This recipe is also versatile.  You can add nutritional yeast or onion powder for a richer taste or spice it up with some red pepper flakes and garlic.  Experiment and have fun with it.

Either way, you won’t miss milk based sour cream or the diseases it contributes to.

By the way, this goes great with my plant-based Taco Meat recipe.  You can get that here.



  • 1 1/2 cups (225 g) raw cashews, or other nuts, soaked for a few hours then rinsed and drained
  • 3/4 cup (190 mL) water 
  • 2 tablespoons fresh lemon juice 
  • 2 teaspoons apple cider vinegar 
  • Scant 1/2 teaspoon fine sea salt 



  1. Place cashews or other nuts in a bowl and cover with water. Soak for 4 hours if you have the time. 
  2. Place the drained nuts in a high-speed blender. 
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
  4. Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. You can freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe container for easy grab and go portions

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