Lupin Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made from just five simple ingredients you can feel confident about. Lupin flour and lupin-derived additives have quietly crept into a lot of store-bought vegan dairy alternatives, making label-reading a frustrating chore — this recipe sidesteps all of that entirely. Raw cashews do the heavy lifting here: soaked until plump and then blended on high until silky smooth, they create a thick, spoonable texture that genuinely rivals conventional sour cream. A hit of fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together. The trick to getting it just right is chilling it before serving — it thickens up beautifully in the fridge and becomes even more scoopable. Dollop it onto tacos, swirl it into soups, or use it anywhere you'd reach for the dairy version without a second thought.
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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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