Nutmeg 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 plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create a thick, spoonable texture that mimics traditional sour cream beautifully. The acid from the lemon and vinegar does the heavy lifting here, giving it that signature tang without any dairy — or any warm spices like nutmeg that sometimes sneak into store-bought alternatives and flavored blends. It's completely plant-based and built from a short, clean ingredient list you can feel confident about. A quick chill in the fridge firms it up just enough to dollop onto tacos, swirl into soups, or spread across a loaded baked potato. If the consistency isn't quite right after blending, a teaspoon of water at a time gets you exactly where you want to be — thick and luscious every time.
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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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