Black Pepper Free Vegan Cashew Sour Cream
Creamy, tangy, and completely plant-based, this cashew sour cream is the kind of condiment that makes you forget dairy was ever part of the equation. Raw cashews are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create something genuinely silky and rich. The result is thick, spoonable, and bright — everything you want from a classic sour cream without a drop of anything animal-derived. For anyone avoiding black pepper, this recipe is a breath of fresh air, since so many store-bought vegan alternatives sneak in spice blends that can be hard to verify. Every ingredient here is straightforward and easy to check, so you stay in full control of what goes into the bowl. A quick chill in the fridge firms it up beautifully, making it perfect for dolloping over tacos, baked potatoes, or soups. Once you see how simple it is to pull together, it will become a permanent fixture in your weekly prep rotation.
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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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