Gluten Free Vegan Cashew Sour Cream
Raw cashews are the secret weapon here, blending into a silky, tangy cream that genuinely rivals the dairy version in both texture and flavor. A good soak is the key step — it softens the nuts until they're plump and ready to blitz into something impossibly smooth in a high-speed blender. Fresh lemon juice and apple cider vinegar do the heavy lifting on that signature sour cream tang, while a pinch of salt ties everything together. Since every ingredient is naturally free from gluten, there's no label-reading anxiety or worry about hidden thickeners or starch-based additives sneaking in. The consistency is thick, spoonable, and satisfying — and a short rest in the fridge lets it firm up to that perfect dollop-ready texture. Use it anywhere you'd reach for the dairy version: tacos, baked potatoes, soups, or stirred into dressings for a creamy, plant-based 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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