Peanut Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made from just five simple ingredients you probably already have on hand. Raw cashews are the secret here — soaked until plump and then blended until completely silky smooth, they create a rich, spoonable base that mimics the texture of dairy sour cream beautifully. Fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together. Store-bought dairy-free alternatives can sometimes hide unexpected allergens or additives, so making your own gives you full control over exactly what goes into it. The only equipment you need is a blender and a little patience while it chills — the refrigerator rest is worth it, as the cream thickens into something truly luxurious. Dollop it onto tacos, swirl it into soups, or use it anywhere you'd 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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