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recipe, sour cream, cashews, lemon, garlic, mustard, sesame seeds, nutritional yeast

Cashew Sour Cream/Mayonnaise

It is the first time I tried making mayonnaise, and I can tell you I have never tasted a better one. Moreover, it is oil-free, plant-based and ridiculously easy to make!

I poured this delicious mayonnaise on black-bean tortillas and stuffed portobellos, but you can eat it with almost anything! It just gives this final silky touch to you meal.

Cashew Sour Cream Recipe


  • 1 cup water
  • 1 cup raw cashews
  • 2 tbsps. nutritional yeast
  • 1 tsp. ground sesame seeds
  • ¼ tsp. crushed mustard seeds or mustard powder
  • ¼ tsp. Himalayan salt
  • ½ tsp. garlic powder
  • juice from half a lemon (2 tbsps.)


  1. You might want to soak the cashews for a few hours, but it is not absolutely necessary. Drain and rinse.
  2. Throw all ingredients in a blender and blend until the mixture gets smooth and creamy with no chunks. It takes a few minutes.

Nutritional info per 1/5 of the recipe: 161 kcal, 8g carbohydrates (20% of kcal), 11.8g fats (66% of kcal), 6.6g protein (16.4% of kcal), 1.8g fibre, 117mg sodium.


*If you’d like a thicker consistency, add cashews.
*Store any leftovers in a fridge (up to 3 days).

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