Seeds Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of dairy-free swap that actually earns a permanent spot in your fridge. Raw cashews are soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a pinch of salt to build that signature sour cream flavor — bright, rich, and just a little sharp. The result is thick, spoonable, and completely plant-based without relying on any seeds or seed-derived thickeners, which can be a sneaky issue in a lot of store-bought vegan alternatives. A short chill in the refrigerator firms it up beautifully, making it ready to dollop onto tacos, baked potatoes, soups, or anything else that calls for a cool, creamy finish. You can tweak the consistency with a splash of water and dial in the tang with extra lemon juice until it tastes exactly right to you. Five simple ingredients and a good blender are genuinely all it takes.
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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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