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  • Writer's pictureEmmanuelle Burelli

Recipe: Cashew Sour Cream

Updated: Dec 26, 2021

What is this funny-looking fruit? This is the fruit of the Anacardium occidentale also known as cashew tree!

That tree produces a fruit, the cashew apple, and the nuts we eat are actually the seeds of that fruit.

Cashew nuts, or simply cashews, are frequently used in a variety of plant-based recipes because they bring a pleasant creaminess to deserts, sauces and various dishes. Although they are high in fat (but a majority of good, unsaturated fats), cashews are also a source of protein, fiber, vitamins B, Magnesium, Phosphorus, Copper, Manganese, Zinc and Iron.

Here is a recipe that I like to make with cashews to replace the regular dairy sour cream. (Make sure to account for the soaking time when you plan to make the recipe)

You will get 2 cups of sour cream. It keeps well for several days in the fridge and you can even freeze it in small portion for later use. The recipe from Angela Liddon, Oh She Glows.

Cashew Sour Cream


- 1 1/2 cups (225 g) raw cashews

- 3/4 cup (180 ml) water

- 2 tablespoons of lemon juice

- 2 teaspoons of apple cider vinegar

- 1/2 teaspoon sea salt


- Soak cashews overnight (or at least 8 hours) in cold water to soften them. For a quicker method, pour boiling water over the cashews and soak them for one hour.

- Put all the ingredients in a high-speed blender and mix until you get a smooth texture. That's it!

Yummy served with chili, tacos, avocado toast, soups, nachos.

[Photos: cashew apple and its seed- Unsplash, cashew nuts: Unsplash, my own lunch: homemade chili on brown rice, with cashew sour cream]

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