Anti Inflammatory 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. Raw cashews are the star here — they're packed with healthy fats and minerals, and when soaked and blended smooth, they create a luscious base that rivals any dairy version. Fresh lemon juice and apple cider vinegar bring that signature sour cream brightness while also delivering a gentle anti-inflammatory boost, since both are known for their beneficial compounds. There's no dairy, no additives, and no mystery ingredients — just five whole-food staples working together beautifully. The overnight soak is a small act of patience that pays off big, giving you that ultra-smooth, spoonable texture once it hits the blender. A quick chill in the fridge lets it thicken up perfectly, so it's ready to dollop over tacos, swirl into soups, or use anywhere you'd reach for conventional sour cream.
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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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