The Nacho Secret Weapon You Didn’t Know You Needed: Homemade Cashew Sour Cream Recipe

Hi friends,

You know that moment when you’ve finished topping all of your nachos with your toppings? The chips are golden, the toppings are colorful, the queso is dripping and you almost don’t want to mess it up by adding anything else?

Almost.

Because here’s the thing: while warm queso is the undeniable star of any nacho spread (especially if it’s our Credo Queso), it’s the cool, tangy drizzle of sour cream that brings it all together. That creamy contrast is the difference between great nachos and can’t-stop-eating-these-even-though-I’m-full nachos.

And today, I’m sharing our secret weapon: my homemade cashew sour cream.

This is the recipe we make again and again at our house, especially on Friday nights when nachos are non-negotiable. We do movie-nights on Friday and nachos are always at the top of our list.

The best part? It’s totally oil free, plant-based, ridiculously easy, and way more versatile than you’d think.

Cashew Sour Cream

Maddy’s Homemade Cashew Sour Cream

Perfect for nachos, tacos, bowls, and beyond.

Ingredients (use a scale for best results!):

  • 320g raw cashews, soaked (roasted will make the flavor too nutty)

  • 310g water

  • 78g white vinegar

  • 18.5g salt

  • 1.5g xanthan gum (optional, but it gives that dreamy consistency)

  • 16g agave or your sweetener of choice

Instructions:

  1. Soak your cashews in water for at least 4 hours or overnight. Drain and rinse.

  2. Add all ingredients to a high-speed blender.

  3. Blend until completely smooth and creamy.

  4. Pour into a jar and chill in the fridge for a few hours—it’ll thicken up beautifully.

Why We Love It:

There are a lot of dairy-free sour cream recipes out there, but this one nails the texture and flavor. It’s thick enough to dollop, smooth enough to drizzle, and has just the right tang to cut through the richness of nachos or add balance to spicy dishes. The xanthan gum is optional, but trust me—it gives it that ultra-smooth, store-bought feel without any weird ingredients.

Once you’ve made it, the possibilities are endless. It’s a hero topping for nachos, but we also love it on baked potatoes, tacos, grain bowls, or even as a creamy base for dressings and dips.

Nachos Deserve More

If you’re going all in on nacho night, don’t stop at sour cream. Layer it up with our Credo Queso—the ultimate plant-based, creamy, cheesy, drippy goodness. The warm queso and chilled sour cream combo is basically a flavor explosion waiting to happen.

So next time you’re building your nacho masterpiece, remember this little trick from my kitchen to yours. You won’t go back.

Happy Nacho’ing!

Maddy