Turkey Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of condiment that 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 into a silky, spoonable sauce that genuinely rivals dairy sour cream in texture and flavor. The acid from both the lemon and the vinegar does the heavy lifting here, giving it that characteristic tang without any animal products in sight. Since every ingredient is naturally plant-based, there's no need to scrutinize labels for hidden poultry-derived additives or worry about what went into a store-bought version. A short rest in the refrigerator lets it thicken up beautifully, so it's ready to dollop onto tacos, stir into soups, or serve alongside anything that calls for a cool, creamy finish. It's one of those recipes that feels like a kitchen trick once you realize how simple it actually is.
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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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