Spice Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly rich, this dairy-free sour cream is made from just a handful of clean, simple ingredients you can feel completely confident about. Raw cashews are the magic here — once soaked and blended until silky smooth, they create a thick, spoonable texture that genuinely rivals the real thing. Fresh lemon juice and a splash of apple cider vinegar deliver that signature tang without relying on any seasonings or flavor blends that might sneak in unwanted heat or spice. For anyone navigating sensitivity to even mild spice, this recipe is a rare find because every single ingredient is straightforward and easy to verify. A short chill in the fridge lets it thicken up beautifully, so it's ready to dollop over tacos, stir into soups, or use as a dip whenever you need it. It's the kind of versatile kitchen staple that quietly solves a lot of problems at once.
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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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