Chicken Free Vegan Cashew Sour Cream
Raw cashews are the secret weapon here, transforming into something impossibly creamy and tangy with just a handful of pantry staples. After soaking until plump and soft, they blend into a thick, spoonable texture that genuinely rivals the dairy version — no animal products anywhere in sight. Fresh lemon juice and apple cider vinegar do the heavy lifting on flavor, delivering that signature sour cream tang you want on tacos, baked potatoes, or dolloped over a bowl of chili. The consistency is fully adjustable right in the blender, so you can dial it in from thick and rich to a looser drizzle depending on how you plan to use it. Chilling it for at least thirty minutes before serving lets it set up beautifully and deepens the flavor even further. It keeps well in the fridge, which means you can make a batch ahead and have it ready whenever you need a cool, creamy finish on just about anything.
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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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