Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is the kind of condiment that makes plant-based cooking genuinely exciting. Soaking the raw cashews until they're plump and soft is the key step — it's what allows a high-speed blender to transform them into a silky, spoonable texture that rivals dairy versions. Fresh lemon juice and apple cider vinegar deliver that signature tang, while a pinch of salt ties everything together without any fuss. The consistency check before chilling is a smart touch, letting you dial in exactly the thickness you want before it firms up in the fridge. It makes 8 servings, so it's just as useful for a taco night crowd as it is for topping a solo bowl of chili. Store-bought alternatives can be hit or miss — watery, gummy, or loaded with additives — and this five-ingredient version puts you fully in control. Once you have a jar of this in the fridge, you'll find yourself reaching for it on everything.
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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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