Pistachio 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 can feel confident about. 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 smooth and spoonable. The result is a rich, velvety dollop that holds its own on tacos, baked potatoes, soups, or anywhere you'd reach for the dairy version. Store-bought vegan sour creams can be hit or miss with ingredients and flavor, but making your own means you know exactly what's in the container. The apple cider vinegar and lemon juice work together to nail that signature tang without any dairy involved. A short rest in the fridge lets it thicken up beautifully, so it's worth the patience before you dig in.
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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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