Cashew sour cream is a dairy-free burger topping made by blending soaked cashews with apple cider vinegar, lemon juice, and salt until completely smooth. It has the same cool, tangy richness as regular sour cream — without any dairy. If you’re building a plant-based burger or just want a creamy sauce that won’t weigh everything down, this is a genuinely useful recipe to have ready.
Ingredient notes
- Soaked cashews: Raw cashews only — roasted cashews will give you a toasty, off flavor. Soak them in cold water for at least 4 hours, or in hot water for 30 minutes if you’re short on time. Drain and rinse before blending.
- Apple cider vinegar: This is what gives the sauce its sour cream tang. White wine vinegar works as a substitute, but plain white vinegar is sharper — use a little less if that’s all you have.
- Lemon juice: Fresh squeezed makes a noticeable difference here. Bottled juice can taste flat against the cashew base.
Before you start
The soaking step is the one thing that actually determines whether this sauce works. Under-soaked cashews won’t break down fully, and you’ll end up with a gritty texture no matter how long you run the blender. If your blender isn’t high-powered, err on the side of longer soaking — closer to 6 hours in cold water — and add the liquid ingredients before the cashews so everything moves freely from the start. A high-speed blender like a Vitamix will get you to a silky result faster, but a standard blender absolutely works with properly soaked nuts.
Mistakes to avoid
- Not draining the soaking water: The water cashews soak in turns starchy and slightly bitter. Always drain and rinse before blending or the flavor of the finished sauce will be dull.
- Adding too much liquid too soon: Start with just the recipe ingredients. If the blender is struggling, add water one tablespoon at a time. Too much water too early gives you a thin, pourable sauce instead of a thick, spreadable one.
- Skipping the taste-and-adjust step: Cashews vary in sweetness. Blend, taste, then decide if you need a touch more vinegar or salt before you call it done.
- Using it straight from the blender when warm: If your blender runs hot, the sauce will be looser than expected. Give it 15 minutes in the fridge and it will firm up to a proper spreading consistency.
- Under-seasoning: This sauce needs enough salt to cut through the natural richness of the cashews — don’t be shy with it, and add it before the final blend so it incorporates evenly.
Storage and reheating
Store cashew sour cream in a sealed container in the fridge for up to 5 days. It will thicken as it sits — stir in a teaspoon of water to loosen it back to spreading consistency. This sauce doesn’t freeze well; the texture turns grainy after thawing. There’s no reheating needed since it’s served cold, but if it comes straight out of a very cold fridge and feels stiff, let it sit at room temperature for 5 minutes before using.
Cashew Sour Cream (Dairy-Free, 4 Ingredients)
Equipment
- High-speed blender or standard blender
- Measuring cups and spoons
- Medium bowl (for soaking cashews)
- Airtight storage container
- Silicone spatula
Ingredients
- 1 ½ cups raw cashews 195g, soaked for at least 30 minutes in hot water or 4-6 hours in cold water, then drained
- 1/3-1/2 cup water 80-120ml, added gradually while blending until desired consistency is reached
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice approximately 30ml
- 1/2-1 teaspoon salt 3-6g, to taste
Instructions
- Add the water, apple cider vinegar, and lemon juice to the blender first, then add the drained soaked cashews and salt. Blend on high for 1-2 minutes in a high-speed blender, or 3-4 minutes in a standard blender, stopping to scrape down the sides as needed. Add more water a tablespoon at a time if the mixture is too thick to move freely. Blend until completely smooth with no visible cashew pieces.1 1/2 cups raw cashews, 1/3-1/2 cup water, 1 tablespoon apple cider vinegar, 2 tablespoons lemon juice, 1/2-1 teaspoon salt
- Taste and adjust salt if needed. Transfer to an airtight container and serve immediately, or refrigerate until ready to use. Serve on burgers, tacos, baked potatoes, grain bowls, or anywhere you’d use traditional sour cream.1/2-1 teaspoon salt
Notes
Nutrition
Common questions
Do the cashews have to be soaked, or can I skip it?
Soaking is not optional if you want a smooth sauce. Dry cashews won’t blend down fully, and you’ll get a grainy, chunky result even with a powerful blender. Minimum 30 minutes in hot water, or 4 hours in cold.
How thick should this sauce be?
It should be thick enough to sit on a burger without running off — roughly the consistency of store-bought sour cream. If it’s too thin, you added too much liquid; blend in a few more soaked cashews to bring it back.
Can I make this ahead of time for a cookout?
Yes, and it actually improves after a few hours in the fridge as the flavors settle. Make it the night before, keep it covered, and give it a quick stir before serving.
What burgers does this work best on?
It’s a natural fit for plant-based patties where you’d normally miss the dairy, but it also works well on any burger where you want a cool, creamy contrast — especially ones with spicy or smoky toppings. Skip it on burgers that already have a heavy cheese sauce, since the flavors compete.
Can I add garlic or herbs to this?
Absolutely — blend in half a clove of raw garlic or a small handful of fresh chives for a more savory version. Add any extras before the final blend so they’re fully incorporated rather than sitting in chunks.
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