Turmeric Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of dairy-free staple that earns a permanent spot in your fridge. Raw cashews do all the heavy lifting here — once soaked and blended with lemon juice, apple cider vinegar, and a pinch of salt, they transform into something genuinely luxurious and spoonable. The acid from the lemon and vinegar gives it that characteristic sour cream bite without any dairy whatsoever, making it a versatile topper for tacos, baked potatoes, soups, and more. Many store-bought vegan sour creams sneak in unexpected spice blends or colorings that can be hard to vet, so making your own from scratch puts you fully in control of every single ingredient. The method is straightforward — soak, drain, blend, chill — and the result is a thick, smooth cream that firms up beautifully in the refrigerator. A high-speed blender is your best friend here, ensuring there are absolutely no grainy bits left behind for a texture that rivals anything you'd find in the dairy aisle.
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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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