Cashew Sour Cream

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Don’t let the name sour cream deceive you. In addition to being sour cream, this creamy deliciousness is very versatile and can be used as mayonnaise, a dip or spread. It can even be your secret ingredient hidden in mashed potatoes. This recipe has been adapted from Simply Heavenly by Abbot George Burke.

Yield: about 2 cups


  • 1½ cups water
  • 3 Tbsp cornstarch or arrowroot powder*
  • 1 cup raw cashews (142 g/5 oz)
  • 3 Tbsp lemon juice
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1¼ tsp salt


  1. Place cashews, lemon juice, garlic powder, onion powder and salt in a high powered blender. Set aside.
  2. Mix the water and starch and cook until thickened. (see instructions on how to work with starch and make a slurry)
  3. Add this mixture to the blender and blend on high until creamy smooth. This mixture will thicken when cooled.
  4. Store in refrigerator and use within one week.


  • You must use arrowroot powder if you want this to be freezer friendly.
  • If you do not have a high powered blender your results may not be as creamy but will still taste delicious. For easier blending, soak the cashews for a minimum of 4 hours or as long as overnight.