Soy Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made from just five simple ingredients you can feel completely confident about. So many store-bought dairy-free alternatives sneak in soy lecithin or soy-based thickeners, making label-reading a frustrating chore — this one sidesteps all of that with nothing but raw cashews, lemon juice, apple cider vinegar, water, and a pinch of salt. Soaking the cashews first is the key step that makes everything work: it softens them enough that a high-speed blender can transform them into something genuinely silky and spoonable. A short rest in the fridge lets it thicken up to that familiar dollop-able consistency you want on tacos, baked potatoes, or a big bowl of chili. The brightness from the lemon juice and apple cider vinegar gives it that classic sour cream tang without any dairy in sight. It's the kind of recipe you'll make once and then wonder how you ever went without it.
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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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