Gut Friendly 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 rotation. Raw cashews are the star here — soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a pinch of salt into something genuinely silky and satisfying. The apple cider vinegar does double duty, lending that classic sour cream tang while also being a naturally gut-supportive ingredient. Lemon juice brightens everything up and keeps the flavor clean without any dairy or additives that can sometimes be harder on digestion. The overnight soak is worth planning ahead for — it makes blending effortless and gives you that ultra-smooth texture with no gritty bits. A short rest in the fridge before serving lets it thicken up beautifully, so it dollops and spreads just like you'd want. Spoon it over tacos, swirl it into soups, or use it as a dip — it's endlessly versatile and made from exactly five simple ingredients you can feel good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!