Legume Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made entirely from raw cashews, lemon juice, apple cider vinegar, and a pinch of salt. The magic is in the soak — giving the cashews time to plump up before blending is what delivers that ultra-smooth, spoonable texture that actually rivals dairy. For anyone navigating a legume-free lifestyle, this is a genuine win, since most store-bought vegan sour creams lean heavily on soy or pea protein bases that simply don't work. Here, there's none of that — just five clean ingredients and a high-speed blender. A short chill in the fridge lets it thicken up beautifully, so it's worth the wait before you dollop it onto tacos, baked potatoes, or a bowl of chili. The brightness from the lemon and vinegar gives it that signature tang you'd expect, and a quick taste-and-adjust at the end means you can dial it exactly to your liking.
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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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