Low Iodine 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. Raw cashews are the star here — soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a touch of salt into something genuinely silky and spoonable. For anyone navigating a low-iodine approach, this recipe is a natural fit because it skips dairy entirely, relying instead on simple plant-based ingredients that don't carry the iodine concerns that come with conventional sour cream. The acid from the lemon juice and vinegar gives it that characteristic tang you'd expect, so it doesn't taste like a compromise. A short chill in the refrigerator helps it thicken up to the perfect consistency, making it ready to dollop onto tacos, baked potatoes, soups, or anywhere else you'd normally reach for sour cream. Adjust the water a teaspoon at a time to dial in exactly the texture you want — thick and rich or just a little looser for drizzling.
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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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