Beef Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are the secret weapon here — once soaked and blended until silky smooth, they produce a rich, spoonable texture that rivals any dairy version. A hit of fresh lemon juice and apple cider vinegar gives it that signature tang you want on tacos, baked potatoes, or dolloped over a bowl of chili. The ingredient list is short and completely plant-based, so there's zero concern about any animal-derived products sneaking in. Soaking the cashews is the one step that requires a little patience, but the actual hands-on time is minimal and the blender does all the heavy lifting. Chilling it for at least 30 minutes before serving lets the flavors meld and the texture firm up beautifully. Once you see how easy this is to pull together, store-bought alternatives are going to feel like a lot of unnecessary effort.
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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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