Chipotle Cashew Sour Cream

By SmartyPlants | December 17, 2020
Makes 1 cup
This is our basic Cashew Sour Cream recipe with a little added zing! We spiced things up with some Chipotle peppers for a cool, yet hot, topping.


1 cup raw cashews, soaked in water for an hour
1 tablespoon freshly squeezed lemon juice
1/2 cup water, add more to thin, to desired thickness
1 1/2 tablespoons apple cider vinegar
1/4 teaspoon sea salt
1 tablespoon dried Chipotle peppers


  1. First, drain and rinse the cashews.

  2. Add all of your ingredients to a high-speed blender and blend on the highest setting until it’s looking super smooth and creamy—just like sour cream..

  3. Add more water if it needs it until you reach your desired thickness.

  4. Serve as a topping on tacos, bowls, or anything that needs a cool, yet spicy topping!

Recipe Notes

This will keep in the fridge for about 5 days.

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