Ginger Free Vegan Cashew Sour Cream
Creamy, tangy, and completely plant-based, this cashew sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a pinch of salt to create a texture that's genuinely thick and spoonable — remarkably close to the dairy version. Many store-bought vegan sour creams sneak in ginger or other spices as flavor boosters, so making your own from scratch means you know exactly what's in every spoonful. The ingredient list is refreshingly short, and the method is straightforward: soak, drain, blend, chill. A quick rest in the refrigerator lets it firm up to that perfect dollop-able consistency. Use it anywhere you'd reach for traditional sour cream — tacos, baked potatoes, soups, or as a dip — and nobody will miss the dairy.
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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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