Brazil Nut Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this dairy-free sour cream is made from just five simple pantry ingredients. Raw cashews are the magic here — soaked until plump and then blended at high speed until completely silky smooth, they create a thick, spoonable texture that genuinely rivals the dairy version. A hit of fresh lemon juice and apple cider vinegar give it that signature tang you want on tacos, baked potatoes, or dolloped over a bowl of chili. Because the ingredient list is short and straightforward, there's no guesswork about hidden additives or cross-contamination from mixed nut products — you know exactly what's going into the blender. The chilling step is worth the patience, as the cream thickens up beautifully and the flavors meld into something that tastes far more complex than the effort involved. It's one of those recipes you'll find yourself making on repeat once you realize how versatile it is.
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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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