Pecan Free Vegan Cashew Sour Cream
Creamy, tangy, and completely plant-based, this cashew sour cream is the kind of condiment that makes you wonder why you ever reached for the dairy version. Raw cashews are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt into something impossibly smooth and rich. The result is thick, spoonable, and genuinely close to the real thing — no tree nut swaps or sketchy additives required. Because the ingredient list is short and straightforward, you always know exactly what's going into it, which is a relief when store-bought alternatives can carry unexpected cross-contact warnings. A quick chill in the fridge lets it firm up to that perfect dollop-able consistency, ready to top tacos, baked potatoes, soups, or anything else that calls for a cool, creamy finish. It's one of those recipes that quietly becomes a weekly staple once you realize how easy it is to pull together.
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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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