Macadamia Free Vegan Cashew Sour Cream
Creamy, tangy, and completely plant-based, this cashew sour cream is the kind of condiment that makes you forget dairy was ever part of the equation. Raw cashews are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create a thick, spoonable texture that genuinely rivals the real thing. The acid from the lemon and vinegar gives it that signature sour cream bite without any animal products in sight. Because the ingredient list is short and straightforward, there's no need to stress about hidden tree nut blends or cross-contamination from macadamia-heavy products that sometimes sneak into store-bought dairy-free alternatives. A quick chill in the fridge lets it firm up beautifully, making it perfect for dolloping onto tacos, baked potatoes, soups, or anywhere you'd normally reach for the dairy version. It's endlessly adjustable too — a little extra lemon juice brightens it up, while a splash more water loosens it into a pourable drizzle.
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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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