Cinnamon 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 ingredients you can feel completely confident about. Raw cashews are the magic here — once soaked and blended until silky smooth, they create a thick, spoonable texture that rivals any dairy version. Fresh lemon juice and apple cider vinegar bring that signature tang without any spice blends or flavoring shortcuts that might sneak in unwanted ingredients. It's a great reminder that avoiding certain spices doesn't mean sacrificing flavor or versatility. Dollop it onto tacos, swirl it into soups, or use it as a dip — it holds up beautifully across all kinds of dishes. The chilling step is worth the wait, as it firms up into that classic sour cream consistency that makes it feel genuinely indulgent.
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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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