Red Meat Allergy Friendly Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a brilliant swap for anyone navigating a red meat allergy who also wants to sidestep animal products entirely. Raw cashews are the secret weapon here — after a good soak, they blend into a silky, thick base that genuinely mimics the texture of dairy sour cream. A hit of fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together. The whole process is straightforward: soak, drain, blend, chill — no special equipment beyond a high-speed blender. It's completely free of animal-derived ingredients, so there's no second-guessing labels or worrying about hidden meat-based additives that can sneak into store-bought condiments. Spoon it over tacos, stir it into dips, or dollop it onto baked potatoes — it holds up beautifully and thickens even more as it rests in the fridge. Once you see how easy this is to make from scratch, it's hard to go back to anything else.
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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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