Gelatin Free Vegan Cashew Sour Cream
Creamy, tangy, and impossibly smooth, this cashew-based sour cream delivers everything you want from the real thing — without a drop of dairy or any animal-derived thickeners. Many store-bought alternatives sneak in gelatin or other animal-based stabilizers to get that thick, spoonable texture, but this recipe achieves it entirely through soaked raw cashews and a simple blending process. The lemon juice and apple cider vinegar do the heavy lifting on flavor, giving you that signature tang that makes sour cream so craveable on tacos, baked potatoes, or dolloped over a bowl of chili. Soaking the cashews until they're plump and soft is the key step — it's what allows a high-speed blender to turn them into something genuinely silky rather than gritty. A short chill in the fridge before serving lets it firm up to that perfect, thick consistency you're after. With just five ingredients and a blender, this is one of those recipes you'll find yourself making on repeat.
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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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