Eggless Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are the secret weapon here — once soaked until plump and blended on high, they transform into a silky, spoonable base that genuinely mimics the texture of dairy sour cream. A hit of fresh lemon juice and apple cider vinegar give it that signature tang without any animal products in sight. For anyone navigating egg-free eating, store-bought dairy alternatives can be a minefield of hidden additives, so making your own from five clean ingredients is a real win. The trick is patience — soaking the cashews properly and letting the finished cream chill in the fridge for at least 30 minutes makes all the difference in getting that thick, luscious consistency. Adjust the water a teaspoon at a time until it's exactly how you like it, then taste and tweak the salt and lemon to your preference. Dollop it on tacos, stir it into soups, or use it anywhere you'd reach for the dairy version.
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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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