Carrageenan Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew sour cream is the kind of dairy-free swap that actually delivers. Many store-bought vegan sour creams rely on carrageenan as a thickener or stabilizer, which can be a dealbreaker for anyone avoiding that additive — this version skips it entirely and gets its luscious texture purely from soaked, blended cashews. Fresh lemon juice and apple cider vinegar do the heavy lifting on flavor, giving you that signature tang without any shortcuts. The key is soaking the cashews long enough that they blend down to a completely smooth, spoonable consistency — no graininess, no chunks. A quick chill in the fridge lets it firm up beautifully, making it ready to dollop onto tacos, baked potatoes, soups, or anything else that calls for a cool, creamy finish. With just five simple ingredients and a high-speed blender, this is one of those recipes you'll find yourself making on repeat.
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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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