Mustard Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of dairy-free swap that actually earns a permanent spot in your fridge. Raw cashews are soaked until soft, then blended with lemon juice, apple cider vinegar, and a pinch of salt to create a thick, spoonable texture that mimics traditional sour cream beautifully. For anyone navigating mustard sensitivities, store-bought vegan alternatives can be a minefield — many contain mustard flour or mustard seed extract as a flavor booster or preservative, so making your own is genuinely the safer and smarter move. Every ingredient here is straightforward and easy to verify, giving you full control over what goes into the bowl. The overnight soak is optional but worth it if you want the smoothest possible result, and a high-speed blender really does make all the difference for that silky finish. A quick chill in the fridge before serving lets it firm up to that classic dollop-ready consistency. Use it on tacos, baked potatoes, soups, or anywhere you'd reach for the dairy version.
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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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