Nightshade Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a dream for anyone navigating a nightshade-free lifestyle without wanting to sacrifice flavor or texture. So many store-bought dairy-free alternatives sneak in tomato-derived citric acid or spice blends that can be a minefield, but this one is built from just five clean, straightforward ingredients you can verify yourself. Soaking the raw cashews is the secret — it softens them enough that a high-speed blender can whip them into something genuinely silky and spoonable. Fresh lemon juice and apple cider vinegar do the heavy lifting on that signature tang, giving you that familiar sour cream bite without any dairy or nightshade ingredients in sight. A short chill in the fridge lets it thicken up beautifully, so it holds its own dolloped onto tacos, stirred into dips, or spooned over a baked potato. Once you see how easy it is to make at home, it's hard to go back to scanning labels at the store.
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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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