Lactose Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews soaked until plump and then blended on high create a silky, spoonable texture that genuinely rivals its dairy counterpart — no milk solids, no lactose, no compromise. Fresh lemon juice and apple cider vinegar do the heavy lifting on flavor, delivering that signature tang you want on tacos, baked potatoes, or a big bowl of chili. The consistency is fully adjustable right in the blender, so you can dial it in from thick and dollop-ready to a looser drizzle depending on what you're making. A short rest in the fridge lets it thicken up and lets the flavors meld, which means a little patience pays off in a noticeably better result. It's a five-ingredient recipe that punches well above its weight, and once you see how easy it is to make at home, store-bought alternatives start to feel completely unnecessary.
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!