Creamy Dairy free Sour cream

Author: Surekha Sadana
Very light & delicious️,  Versatile️,  Easy on stomach️, Super easy and quick to make
Prep Time 10 minutes


Prep and blending -10 min.

    Yield- 120 gm/ml/5oz

    • 1/2 cup soaked raw cashews
    • 1/3 cup water or less
    • 1 -2 tbsp lemon juice or as per taste
    • 1/2 tbsp apple cider vinegar
    • 1/2 tbsp Himalayan salt
    • 1/4 tbsp mustard powder
    • Powerful blender



    • Night before/ 4-5 hours
    • Soak the cashew in fresh water, add a pinch of salt/squeeze of lemon to the water.


    • Drain and rinse the cashew, until the water runs clear.
    • In a blender, add all the above ingredients along with water.
    • Blend until you get the smooth and creamy texture.
    • Add water slowly and as per the need. (Do not make it a runny cream)
    • Taste and add more salt/lemon juice if you need extra tang and flavour.
    • You can serve immediately or let it cool down in the fridge and serve later.
    • It will thicken up after a day, you can add little water if you need.
    • Garnish with basil leaves or spring onion (optional)
    • ️ Store in refrigerator, stay fresh for 4-5 days