Leek and Garlic Cashew Sour Cream

by Maggie on October 11, 2013

Leek & Garlic Cashew Sour Cream

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Canadian Thanksgiving snuck up on me this year.  Thank goodness for our CSA Farmers who are basically planning our menu – did someone say roasted root vegetables with stuffed squash and Mushroom Gravy?  Oh yes indeed!

No matter where you go for Thanksgiving, there’s always something naturally gluten-free on the table.  That’s the greatest gift of going gluten-free. It’s a push back to whole foods. I am so grateful for that.

Eating gluten-free gets a little harder when you’re also a vegetarian who doesn’t eat dairy.  What can I say, I like to keep things interesting. Wait, maybe that’s why we never get invited to anyone’s house for dinner.

Thankfully, at every Thanksgiving dinner I’ve ever been to, there’s always at least a salad and some roasted veggies that Pete and I can eat.  We all know roasted veggies taste better with a dollop of sour cream. Right?

I’ll be bringing some of this Leek and Garlic Cashew Sour Cream when we go to my Mom’s for Thanksgiving dinner.  It pairs perfectly with roasted turnip, baked sweet potatoes, and even on veggie burgers.  Anything goes with cashew sour cream.

You’ve tried it right?  Even the dairy lovers at your Thanksgiving table will appreciate this recipe.

Garlic and Leek Cashew Sour Cream


  • 1 heaping cup of cashew cream
  • ½ teaspoon sea salt
  • 2 cloves roughly chopped garlic
  • ½ cup roughly chopped leeks
  • pepper to taste
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon freshly squeezed lemon juice


1. Make the cashew cream: place 1 and 1/2 cups of raw cashews in a bowl and cover with water (by about two inches). Let soak overnight (or at least 6 hours). I always cover mine with a plate while they’re soaking.  See note below to skip this step.
2. Drain and rinse the cashews and add them to a blender, along with 4 ½ cups water and a pinch of sea salt. Blend until liquid.
3. Set a piece of cheesecloth or a nut-milk bag over a big bowl or pitcher. Pour blended cashews into bowl or pitcher and let sit until all the liquid has soaked through.
4. The liquid can be used for milk . The contents of the cheesecloth (cashew cream) or nut-milk bag can be used for the Garlic and Leek Cashew cream.
5. Add cashew cream, salt, garlic, leeks, pepper, apple cider vinegar, and lemon juice to a blender or small food processor bowl and blend until well combined.
6. Let sit for at least thirty minutes so the flavors can marry and intensify.

Note: Alternatively you can skip steps 1, 2, 3 and 4 and soak the nuts for 4-6 hours (or overnight). Drain, rinse, and add cashews to the blender with the remaining ingredients and blend till smooth. I find making the milk yields a much creamier result.

You could also lightly saute the leeks and the garlic.  I kept mine raw because I wanted the potency of raw garlic – it’s a super food!

Happy Thanksgiving.  I am so grateful for all of you lovely readers.


{ 5 comments… read them below or add one }

Alisa @ Go Dairy Free October 11, 2013 at 11:11 am

Oh my – our garlic-loving teen would adore this!


Maggie October 11, 2013 at 12:17 pm

Oooh, I hope she likes it Alisa!


Yvonne October 11, 2013 at 11:58 am

How many cups of cashews are needed to make the cashew cream?


Maggie October 11, 2013 at 12:18 pm

Yvonne, can you please be my editor? Thanks for catching that – I knew something was missing but sometimes I look at a post too many times to notice it 🙂 I’ve fixed the recipe to state 1 and 1/2 cups of raw cashews.


Cailin Banks October 19, 2013 at 8:39 am

I need Ricki’s book on my shelf b/c I absolutely love her recipes and a book to consult is much quicker than turning on the computer and checking out her blog! Although I’ll probably still do that since she has do many 🙂


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