Salt-free Cashew Sour Cream

As seen in Battle of the Blenders 2018.

Salt-free Cashew Sour Cream
Salt-free Cashew Sour Cream. Photo: Barbara Blakey

Makes about 1 cup


  • 1 cup raw cashews, soaked overnight and drained
  • ¼ cup water
  • 3 Tbsp. apple cider  vinegar
  • 2 Tbsp. lemon juice
  • Optional spices: chipotle, herbes de provence, cumin and nutritional yeast


Blend all ingredients in a high-speed blender for 45 seconds. Start on low and gradually increase speed. There should be enough liquid to create a vortex in the centre of the cashew cream. Use the tamper to help mix it. This is an incredibly versatile dip that can add texture and flavour to a variety of dishes and cuisines.

Nutrition facts per Tbsp: Calories 66; protein 2 g; fat 5 g; carbs 3 g.

View the Battle of the Blenders 2018.