Dairy Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of kitchen trick that makes you wonder why you ever bought the store-bought version. Raw cashews are soaked until soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create that signature sour, rich flavor without a drop of dairy. The acid from the lemon and vinegar does the heavy lifting here, mimicking the bright tang you'd expect from traditional sour cream in a way that feels completely natural. A high-speed blender is your best friend for getting the texture silky smooth — just give it a full minute or two and scrape down the sides as needed. The consistency is thick and spoonable straight out of the blender, and it firms up even more after a quick chill in the fridge. Dollop it onto tacos, swirl it into soups, or use it anywhere you'd reach for the dairy version — it holds up beautifully in just about every application.
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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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