Pescatarian Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is one of those recipes that earns a permanent spot in your fridge rotation. Raw cashews are the secret weapon here — soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a pinch of salt until the texture is completely smooth and spoonable. The result is rich and cooling with just the right amount of tang, making it a natural swap anywhere you'd reach for traditional sour cream. Since it's built entirely from whole, plant-based ingredients, it fits comfortably into a pescatarian lifestyle without any compromise on flavor or texture. A high-speed blender does the heavy lifting, and a short rest in the fridge lets it thicken up to that perfect dollop-able consistency. Use it on tacos, baked potatoes, grain bowls, or alongside your favorite fish dishes — it plays well with just about everything.
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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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