Coconut 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 probably already have on hand. So many store-bought dairy-free alternatives lean heavily on coconut cream or coconut oil to get that rich texture, which can be a dealbreaker if you're avoiding it — this one skips all of that entirely. Instead, soaked raw cashews do all the heavy lifting, blending into a silky, spoonable consistency that genuinely rivals traditional sour cream. Fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together. The key is giving the cashews enough time to soak so your blender can work them into a completely smooth, luscious base — no graininess, no shortcuts. A quick chill in the fridge before serving lets it thicken up beautifully, making it perfect for dolloping onto tacos, baked potatoes, soups, or anywhere else you'd reach for the dairy version.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!