Vegetarian Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this blended cashew cream is the kind of kitchen trick that makes you wonder why you ever reached for the dairy version. Raw cashews soaked until plump and soft are the secret — once blended with fresh lemon juice, apple cider vinegar, and a pinch of salt, they transform into something thick, spoonable, and genuinely satisfying. The acid from both the lemon and the vinegar does the heavy lifting, mimicking that signature sour cream tang without any milk or cream in sight. A high-speed blender is your best friend here, giving you that silky-smooth finish with no grainy bits left behind. You can dial in the consistency by adding water a teaspoon at a time, so it works whether you want something to dollop onto tacos or a looser drizzle for grain bowls. A short rest in the fridge lets it thicken up just a touch more, and the flavor only gets better as it sits. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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