Hazelnut Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is a revelation for anyone who thought dairy-free meant flavor-free. Raw cashews are the secret weapon here — soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt until completely silky smooth. The result is thick, spoonable, and perfectly balanced between rich and bright. Many store-bought alternatives sneak in hazelnut-derived oils or blended nut bases that can be hard to track down on a label, so making your own from scratch puts you fully in control of every single ingredient. A quick chill in the fridge lets it thicken up to that classic sour cream consistency you want dolloped over tacos, baked potatoes, or soups. It keeps beautifully in an airtight container, so you can make a batch ahead and reach for it all week long.
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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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