I have a sweet friend who was diagnosed a few years ago with allergies to both gluten and casein. In that time, the one thing that she has missed more than anything else is sour cream.
There are substitutes for wheat and lots of things to use in place of milk, but it is very difficult to replace the creaminess of sour cream.
Until she commented on it, I really hadn’t thought about how unique so many dairy products really are. I am not sure that sour cream would be nearly so high on my list, but who knows? If you take it away from me, it just might be.
I wanted to surprise her with an alternative; so I looked around online and stumbled onto a couple links for making sour cream out of cashews. I think “skeptical” might be far too weak a word for what I was thinking.
In the interest of surprising my friend with a treat she had been missing, I decided to give it a try. And it WORKED. I am still shocked that a handful of nuts could be transformed into something like this, but it really did work!
If you are a regular sour cream user, I will tell you now, that on its own, this does not taste exactly like sour cream to ME. (My friend, on the other hand, not having tasted sour cream in quite a while, thought it was very close.)
However, in a dish, a dip or a sauce, it DOES taste like sour cream. I made my family’s favorite Homemade Ranch Dip using this sour cream and I could not tell the difference. Side by side at the table, they both tasted like the same dip. I have a couple of friends with milk allergies that are excited to be able to enjoy a dairy-free ranch dressing once again.
Homemade Dairy Free Sour Cream
Ingredients
- 1 3/4 cups raw cashews
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- additional fresh lemon juice or vinegar for adjusting the flavor
- 1/2 teaspoon salt
- 1 cup water if using Vitamix plus 1/4 cup water (if using food processor)
Instructions
- Place the cashews in a 3-4 cup container and cover with water. Soak them at least 8 hours. Mine soaked about 24 hours before I had a chance to finish making the recipe. They will expand in size while they soak. There should be slightly more than 2 cups worth of cashews after you drain the water.
- Into a food processor or a very powerful blender, combine the cashews, 1 tablespoon each of vinegar and lemon juice, and salt. Puree for 1-2 minutes, until you have a thick and oily paste. (Warning: I thought it smelled pretty bad as this point!) Scrape the sides of your processor as needed during this process, to make sure everything is well blended.
- The finished sour cream will be slightly more watery than regular sour cream, but it will thicken after it has been chilled for about an hour. This can be stored in the refrigerator for 2-3 weeks or it can be frozen in small containers.
- VERY slowly, just 1/4 cup at a time, while the processor is on, stream in the water. Let each 1/4 cup of water puree for a bit before adding the next.
- I have it frozen this in several 1/2 cup containers and I'm looking forward to being able to make ranch dip as needed for my dairy-free friends as needed in the future.
Sue/the view from great island says
This is fascinating. Now I need to know the science behind this! I would have expected it to have some sort of oil, but this way it must be incredibly healthy. I just can't believe you got that texture from those ingredients…you are a good friend!
Words Of Deliciousness says
Who would have thought that you could use cashews to make a dairy free sour cream. This is very interesting.
Dawnye7 says
Now that is cool. It's so appreciative when you know that there are individuals out there that find new ways for everyone to enjoy a food product that their body disagrees with.
Angie's Recipes says
Homemade sour cream dip…sounds amazing and it's dairy free…didn't know it's possible.
Linda says
You're a great friend! How creative and clever this recipe is! I can believe it works well as I've heard of nuts processing into a milk. Sounds like a healthy sour cream even for those of us without any allergies.
The Slow Roasted Italian says
Looks amazing and I am sure she is over the moon about it too!
Gloria says
what nice recipe!!
Ana_ILTdP says
I think this is genius! Really, so white cream from cashews, wow. I'd love to try it!
It's great to give away a little bit of happiness, isn't it? Your friend must be very glad to try sour cream again! 😀
Katherine Martinelli says
Wow, this is amazing! I never would have thought that you could make a dairy free sour cream, from cashews no less. Bookmarked!
[email protected] eco friendly homemaking says
Oh this looks amazing! We have been looking for something like this. We have been using one made with tofu and it is really lacking in the taste department. I am so excited to give this a try. It looks so creamy and good.
Sonia (Nasi Lemak Lover) says
wow, this sound amazing good!
Anne @ Quick and Easy Cheap and Healthy says
*sigh* so many milk-free dairy substitutes use cashews. If only we didn't have tree nut allergies, too!
Katerina says
It was so nice of you to try and do something like this for your friend! I am keeping this to try because I cannot find sour cream very easily in Greece!
Erin says
How interesting! I would have never imagined you could make sour cream out of cashews. I'm not really a big sour cream person, but this is so fascinating that I just might have to try it sometime.
Javelin Warrior says
I'll be honest – I never would have thought to combine these ingredients to create sour cream, but I love the creativity. And I love the smooth, creamy texture you achieved… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…
Chris says
That sound you just heard was my jaw hitting the floor! Too cool.
Fahad Khan says
Homemade Dairy Free Sour Cream – How amazing!Not just wonderful for those who are allergic/have problems with dairy,but also suitable for vegans!
I am going to note down/bookmark this right away!Thank you for sharing!:-)
Monday's Child says
Brilliant! Not just for those with milk allergies, but for those who eat vegan or kosher. Love it.
Anonymous says
I have a question. Just found your recipe, and while searching the web to find raw cashews, there is word of them being poison and that really, all they sell, have been steamed. Is this true? Could the Planters Cashews be "raw" enough for this recipe? Thanks!
Mary says
I would use Planters if that is all you can find. I made this with roasted cashews once last year when I didn't have the others on hand already. It turned out fine. My health food store sells raw nuts in their bulk bins, so I can usually pick up just what I need for the recipe without any difficulty.
Sini says
I just found today your blog and I'm excited of the recipes you share! I have lactose intolerance but have used milk and milk products so long it is hard to stop. With these, I will try to quit on dairy and have painfree bidy!
Melissa Pischner says
Thank you for this post! I am severely lactose intolerant and enjoy a good baked potato with sour cream! Before this post I pretty much had to give that up or buy the soy sour cream that is horrible!
Christi Mahoney says
Would another nut other than cashew work?
Mary says
I have no idea, Christi. Although you can make nut butters with all kinds of different nuts, the flavors will be different. I don't know how they would work as far as tasting like sour cream.
Caitlyn says
Question: if in a hurry to make this can you use already made cashew milk instead of blending raw ones? Thanks
Mary Younkin says
Unfortunately, cashew milk won’t work for this recipe. The thickness of the sour cream comes from the cashew blending process.
Ann Dominski says
Hi, I love your website and look forward to trying your recipes. First will be ranch dressing! However I will also be trying the casein free sour cream. My daughter cannot have casein. Do you have any other replacement recipes for cheeses that are high in casein? Thanks, Ann
Mary Younkin says
I’m so glad that you love the recipes, Ann. I don’t have any other cheese replacement advice for you. I hope you love the casein free sour cream!
JoLayne says
Great recipes, love the lactose intolerant recipes as I can’t find many things in a store.
Mary Younkin says
I’m so glad this was helpful, JoLayne!
PiperAnn says
This sounds wonderful. Who knew? Can’t wait to try this. One question: you say it will thicken after refrigeration, sour cream in stores is to thin for me. I use to use IMO sour cream substitute until it disappeared years ago. It was thick which we loved to make 7 Layer nacho dip and the firmness was perfect. Is this thin, medium thin, or firm once refrigerated? Not that it matters I plan to make this anyway. So excited to find your web page.
Mary Younkin says
This is fairly thick and spoonable when refrigerated. I’d compare it to traditional sour cream, Piper.