Paraben Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of condiment that earns a permanent spot in your fridge rotation. 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 genuinely rivals dairy sour cream. For anyone navigating paraben sensitivities, store-bought vegan alternatives can be a minefield of preservatives and synthetic additives — this one keeps things clean with just five whole-food ingredients you can actually pronounce. The acid from the lemon and vinegar does double duty, delivering that signature tang while helping the cream set up beautifully after a short chill in the refrigerator. Consistency is easy to dial in: a teaspoon of water at a time gets you exactly where you want to be, whether that's a thick dollop for tacos or a looser drizzle for grain bowls. It's the kind of recipe that takes almost no active effort but feels like a serious kitchen win every single time you pull it out.
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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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