Seed Oil Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a plant-based staple that earns a permanent spot in your fridge. Most store-bought vegan sour creams rely on refined seed oils like sunflower or canola to achieve that smooth, rich texture — this one skips all of that entirely. Instead, soaked raw cashews do all the heavy lifting, blending into a silky, spoonable consistency that genuinely rivals dairy. Fresh lemon juice and apple cider vinegar bring the bright, slightly acidic tang you expect from sour cream, while a pinch of salt ties everything together. The technique is simple: soak, drain, blend, chill — and the result is clean, wholesome, and completely free of industrial oils. It thickens beautifully as it rests in the refrigerator, so a little patience goes a long way. Dollop it on tacos, swirl it into soups, or use it anywhere you'd reach for the dairy version.
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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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