MSG 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 are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt — that's genuinely all it takes to get that signature tang without a drop of dairy. For anyone avoiding monosodium glutamate, this recipe is a breath of fresh air because every single ingredient is whole and unprocessed, with zero reliance on flavor enhancers, packaged seasonings, or anything that hides behind a long ingredient label. Store-bought dairy-free alternatives can be a minefield of additives, so making your own puts you completely in control. The consistency is thick, spoonable, and satisfying — and a short chill in the fridge firms it up to exactly the texture you'd expect from a classic dollop on tacos or a loaded baked potato. A high-speed blender does the heavy lifting here, turning soaked cashews into something silky smooth with no graininess whatsoever. It's one of those recipes that feels like a little kitchen magic the first time you make it.
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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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