Fish Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of condiment that earns a permanent spot in your fridge. It gets its signature zing from fresh lemon juice and a splash of apple cider vinegar, which together mimic the bright, slightly sour edge of traditional dairy sour cream. The technique is simple: soak raw cashews until soft, then blend them with just a handful of pantry staples until the mixture is completely smooth and spoonable. Because every ingredient here is entirely plant-based, there's zero concern about hidden seafood derivatives or fish-based additives that sometimes sneak into store-bought creams and dressings. A short chill in the fridge lets it thicken up beautifully, so it's ready to dollop onto tacos, swirl into soups, or use as a dip whenever you need it. The only real patience required is the soaking step — and even that can happen overnight while you sleep.
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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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