Low Sugar Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of condiment that earns a permanent spot in your fridge. It gets its signature zip from fresh lemon juice and apple cider vinegar — no sweeteners, no fillers, just clean ingredients doing exactly what they're supposed to do. For anyone watching their intake of added sugars, store-bought dairy-free alternatives can be a minefield of hidden sweeteners tucked into the ingredient list, so making your own is genuinely worth the effort. The process is straightforward: soak, drain, blend, chill. A high-speed blender does the heavy lifting, turning raw cashews into something impossibly silky and thick. It's the kind of versatile topping that works on tacos, baked potatoes, soups, or anywhere you'd normally reach for a dollop of sour cream — and nobody at the table will feel like they're missing out.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- ¼ cup water, plus more as needed
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ¼ tsp salt
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for 2 hours at room temperature, or overnight in the refrigerator, until the cashews are noticeably plump and soften when pressed.
- 2
Drain and rinse the soaked cashews under cold running water.
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