Caffeine Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made from just five simple pantry ingredients — no dairy, no stimulants, no stress. Raw cashews are the magic here: once soaked until plump and blended on high, they transform into a silky, spoonable base that genuinely rivals the texture of traditional sour cream. Fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together. The blending process is key — give it a full minute or two and scrape down the sides until there isn't a single cashew chunk left in sight. A short rest in the fridge lets it thicken up beautifully before serving, so a little patience goes a long way. Dollop it onto tacos, swirl it into soups, or use it anywhere you'd reach for the dairy version — it holds up remarkably well in all the same spots.
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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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