Chestnut Free Vegan Cashew Sour Cream
Creamy, tangy, and completely plant-based, this cashew sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt into something remarkably close to the dairy version — thick, spoonable, and satisfying. The acid from both the lemon and vinegar gives it that signature sour cream bite without any animal products in sight. For anyone navigating tree nut concerns, it's worth noting that chestnuts are botanically distinct from cashews, and this recipe keeps things clean with a short, straightforward ingredient list and no hidden additives to second-guess. A high-speed blender does the heavy lifting here, turning soaked cashews into a silky, lump-free cream in just a couple of minutes. A short chill in the fridge lets it firm up to the perfect consistency before you dollop it onto tacos, baked potatoes, soups, or anywhere else you'd reach for the dairy stuff. Once you see how easy it is to make from scratch, store-bought alternatives will feel completely unnecessary.
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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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