Paleo Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a brilliant dairy-free swap that fits right into a whole-foods, grain-free lifestyle. Raw cashews are the star here — soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt until completely silky smooth. The result is thick, spoonable, and bright with just the right amount of tang. Store-bought alternatives often sneak in stabilizers, gums, or processed oils that don't align with clean eating principles, so making your own puts you fully in control of every ingredient. A high-speed blender does the heavy lifting, and a short chill in the fridge lets it thicken up to that classic sour cream consistency. Dollop it over taco bowls, swirl it into soups, or use it as a dip — it's endlessly versatile and genuinely hard to tell apart from 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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