Capsaicin 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 soft, then blended with lemon juice, apple cider vinegar, and a pinch of salt to create a thick, spoonable topping that genuinely rivals the real thing. For anyone avoiding capsaicin, finding a versatile, heat-free cream to dollop on tacos, soups, or baked potatoes can be surprisingly tricky — most store-bought options sneak in spiced flavorings or sit near products that do. This one keeps things clean and simple, with every ingredient easy to verify. The blending process is where the magic happens: a high-speed blender transforms those soaked cashews into something impossibly silky, with no graininess or chalky aftertaste. A short rest in the fridge lets it thicken up to that perfect, scoopable consistency you want. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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