Almond Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made entirely from raw cashews, lemon juice, apple cider vinegar, and a pinch of salt. The soaking step is the secret — giving the cashews time to plump up means your blender can work them into a silky, spoonable texture that genuinely rivals dairy. A short chill in the fridge lets it thicken up beautifully, so by the time you're ready to serve, it looks and behaves just like the sour cream you grew up with. For anyone navigating tree nut concerns around almonds specifically, this recipe is a clean and confident swap since it relies entirely on cashews with no almond-based ingredients in sight. It's endlessly versatile — dollop it onto tacos, swirl it into soups, or use it as a dip straight from the jar. The five-ingredient list keeps things simple, and the whole process is mostly hands-off once the cashews are soaking.
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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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