Fructose Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a brilliant dairy-free alternative that also happens to work beautifully for those managing fructose sensitivity. The ingredient list is refreshingly short — raw cashews, lemon juice, apple cider vinegar, water, and salt — with no hidden sweeteners, fruit concentrates, or high-fructose additives to worry about. Soaking the cashews first is the secret to that ultra-smooth, spoonable texture that mimics dairy sour cream so convincingly. A high-speed blender does the heavy lifting, breaking everything down into a silky, thick consistency you can adjust with just a teaspoon of water at a time. The lemon juice and apple cider vinegar bring that signature tang without relying on any problematic ingredients, keeping it clean and gut-friendly. A short chill in the fridge lets it firm up to the perfect dolloping consistency, ready to top tacos, soups, baked potatoes, or anything else that calls for a cool, creamy finish.
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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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