Sesame 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 its place in the 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 a thick, spoonable texture that rivals traditional sour cream. The acid from both the lemon and vinegar does a lot of heavy lifting here, giving it that signature tang without any dairy involved. For anyone navigating sesame allergies, this is a refreshing find — no tahini, no sesame oil, no hidden seed pastes that so often sneak into store-bought vegan alternatives. A short chill in the fridge helps it firm up to that perfect dollop-able consistency, making it ideal for tacos, baked potatoes, soups, or anywhere you'd normally reach for the dairy version. The ingredient list is short and clean, so you know exactly what's going in — and exactly what isn't.
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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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