Pork Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are the secret weapon here — once soaked and blended until silky smooth, they produce a thick, spoonable texture that genuinely rivals dairy. A splash of fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together. Every single ingredient in this recipe is naturally free from pork and pork-derived additives, so there's no label-reading stress involved. The overnight soak method is worth the patience if you have it — the cashews get extra plump and blend into an even creamier result. A short chill in the fridge before serving lets it thicken up beautifully, making it perfect for dolloping over tacos, baked potatoes, or anywhere you'd reach for the store-bought stuff.
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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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