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