Oats Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this dairy-free sour cream is made from just five simple ingredients you can feel completely confident about. Raw cashews are the magic here — soaked until plump and then blended into a silky, spoonable texture that rivals anything you'd find in the refrigerated aisle. A splash of lemon juice and apple cider vinegar give it that signature tang, while a pinch of salt pulls everything together into something that tastes genuinely indulgent. There's no thickener, no filler, and absolutely nothing grain-based hiding in the mix, so it's a naturally safe choice for anyone navigating oat sensitivities. The blending step is where the transformation happens — give it a full minute or two on high speed and you'll be rewarded with a completely smooth, luscious result. It firms up beautifully after a short chill in the fridge, making it perfect for dolloping onto tacos, baked potatoes, soups, or anywhere you'd normally 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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