Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create something genuinely silky and spoonable. The whole process is straightforward — no cooking, no complicated techniques, just a good blender and a little patience while the cashews soak. For anyone navigating grain sensitivities, this is a clean, fuss-free alternative to store-bought sour creams that can sometimes sneak in unexpected additives or thickeners. Every ingredient here is simple and easy to verify, which makes it a low-stress addition to your cooking routine. A short chill in the fridge lets it thicken up beautifully, and from there it works on tacos, baked potatoes, soups, or anywhere you'd normally reach for a dollop of dairy sour cream.
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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.
Drain and rinse the soaked cashews under cold running water.
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