Walnut Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this plant-based sour cream is made from just five simple ingredients you probably already have on hand. Raw cashews are soaked until plump and soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create that signature cool, slightly sharp flavor dairy sour cream is known for. The result is thick, spoonable, and completely free from any tree nuts in the walnut family — no label-scanning required. Store-bought vegan sour creams can be hit or miss, and many contain additives or thickeners that feel unnecessary when this version comes together so cleanly in a blender. A short chill in the fridge helps it firm up to the perfect consistency, making it ready to dollop on tacos, baked potatoes, soups, or anywhere else you'd reach for the dairy version. It's one of those recipes that quietly becomes a staple once you realize how easy it is to make from scratch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!