High Fructose Corn Syrup Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a brilliant dairy-free alternative that comes together with just five clean ingredients. Store-bought versions often sneak in sweeteners and additives you'd rather avoid, but this one is completely transparent — raw cashews, lemon juice, apple cider vinegar, salt, and water, full stop. Soaking the cashews first is the secret to that ultra-smooth, spoonable texture that genuinely mimics the thick richness of traditional sour cream. A high-speed blender does the heavy lifting, breaking everything down into a silky, luscious consistency you won't believe came from nuts. A short chill in the fridge lets it firm up perfectly, making it ready to dollop onto tacos, stir into dips, or swirl over a bowl of soup. It's the kind of simple, wholesome swap that makes you wonder why you ever reached for the store-bought tub in the first place.
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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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