Citric Acid Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of dairy-free swap that actually earns a permanent spot in your fridge. Soaking the raw cashews until they're plump and soft is the secret to getting that ultra-smooth, spoonable texture — no graininess, no shortcuts. Fresh lemon juice and a touch of apple cider vinegar do the heavy lifting on flavor, delivering that signature sour cream tang without any processed additives or preservatives. For anyone navigating a citric acid sensitivity, that distinction matters enormously, since most store-bought vegan sour creams rely on citric acid as a preservative or flavor booster. Here, you're working entirely with whole, recognizable ingredients, so you stay in full control of what goes into the jar. A quick chill in the refrigerator firms it up beautifully, making it perfect for dolloping onto tacos, baked potatoes, or soups. Once you see how easy it is to blend together, you'll wonder why you ever reached for the store-bought version at all.
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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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