Vegan Tangy Lime Sour Cream

Vegan Tangy Lime Sour Cream :: Straight out of the gate, I will tell you I put this Sour Cream on just about everything that requires a tangy creaminess.

Most homemade vegan sour cream’s are made with lemon juice. If you think about what all you put sour cream on…

Taco Pizza…

they are primarily Mexican flavors. And what do you generally get on the side of your Mexican dish at a restaurant or on your margarita? Limes!

Even on a plain ole baked potato, you will like this version.

I love how easy this recipe is!

Your ingredients list is simple:

  • raw cashews
  • lime juice
  • apple cider vinegar
  • salt
  • water

We soak our nuts! But why?

Most nuts and seeds contain phytic acid. Phytic acid and other inhibiting enzymes are chemicals that are inherent to seeds and nuts.

From an evolutionary perspective, these enzymes protect the seeds and nuts from being digested allowing them to pass through an animal’s (including human) digestive tract and come out the other end, in scat. The scat would in effect be a nutrient rich fertilizer assisting the seed in sprouting and becoming a new plant.

These enzymes, including phytic acid, when present can make the digestion of nuts and seeds difficult and sometimes painful for human consumption. Removal of these enzymes via soaking is important to allow us to break them down in our body.

We also soak our nuts to make it easier on our blender’s!


We soak our nuts in water for at least 1 hour to overnight. If you choose to soak for more than an hour, cover the water/nuts and refrigerate.

Rinse the cashews then add to the blender with the lime juice, apple cider vinegar, salt and 1/2 cup water. Blend. Keep the additional water on hand in case you need to add. Start with little then add more–you cannot go back if you put too much water in.


Start on a lower setting with your blender then work up to a high speed; stopping and scraping down the sides if necessary. Add in additional water–only if necessary–1 tablespoon at a time.

When you feel your consistency is smooth, transfer to a storage container. Use within 7 days.

What recipes does Jen’s Vegan Easts have that you can put this Vegan Tangy Lime Sour Cream on?

Tangy Lime Sour Cream

Recipe by Jen HortonDifficulty: Easy




Prep Time



Creamy Dairy Free Vegan Sour Cream with a kick of Tangy Citrus Lime


  • raw cashews, 1 cup soaked for at least 30 minutes and rinsed

  • lime juice, 2 tbsp

  • apple cider vinegar, 1 tbsp

  • salt, 1/2 tsp

  • water, 1/2-3/4 cup


  • Add soaked and rinsed cashews, lime juice, apple cider vinegar, salt and 1/2 cup water. *Start with 1/2 cup water then add more if needed later during the blending process.
  • Start your blender on a low setting slowly increasing the speed. Stop and scrape the sides when necessary. Blend until you no longer see a graininess and your sour cream is in fact creamy. Add in the last 1/4 cup of water IF your blender is struggling to create a creaminess.


  • Tastes BEST when refrigerated for at least an hour.
  • Consume within 7 days.

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