Dairy-Free Sour Cream: A Paleo Friendly Recipe

By: Susan Joy

This recipe is in my 5 Week Meal Plan E-Book and it’s time I shared it with you here. Many people with dairy intolerance miss sour cream – well now you can add a big dollop to your Mexican dishes. My creamy and tangy dairy-free sour cream is so easy to make, everything is whipped up together quickly in a high-speed blender. The dairy-free sour cream will thicken up as it chills in the fridge.


  • 1 cup raw cashews, soaked in water for 1 hour
  • 2 Tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 1/2 tsp fine sea salt
  • 1/4 cup (60ml) filtered water


After soaking the cashews in water, drain and rinse them well.

Add the cashews to a high-speed blender, along with the remaining ingredients.

Blend on high until you reach a smooth and creamy consistency (with no grainy bits). Scrape down the sides of the jug and blend again until the dairy-free sour cream resembles the smooth dairy version.

Chill before serving.

Store covered in the fridge for up to 5 days.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied

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