Dairy Free Cashew Sour Cream

Although I don’t completely abstain from having dairy in my diet, I’ve been trying to cut back on my dairy consumption and prepare more plant-based meals. Consuming a whole foods, plant-based diet has shown to have numerous health benefits, such as lowering your risk for heart disease and diabetes, as well as decreased risk of cancer.¹

Sour cream has always been my go-to topping for Mexican food and chili. After the holidays I cut way back on dairy and found a replacement over at Cookie and Kate that is both healthy and tasty.

This simple recipe uses raw cashews as its base and just a handful of other common ingredients. And while I’ll admit, it’s not exactly the same as the sour cream you buy in the store, it is still really good. It also makes a great topping or substitute for many recipes that have sour cream in it.

I made a few modifications from the original recipe and found that my Nutri Ninja smoothie maker was powerful enough to pulverize raw cashews without the need to soak them first. If you do not have a high-powdered blender, I would suggest allowing them to soak covered in water for about 2 to 4 hours at least. This will help give it a smoother consistency.

Try a spoonful of this dairy free sour cream over enchiladas, chili, tacos, grilled fajitas, grain bowls, Spanish rice, or with chips and salsa. I also use this in mushroom stroganoff or drizzled over pizza as an alternative to cheese. (To create a drizzle, simply thin it by adding a bit of water and mixing it well.)