Wheat Free Vegan Cashew Sour Cream
Creamy, tangy, and surprisingly close to the real thing, this cashew-based sour cream is a brilliant dairy-free alternative that also happens to be completely free of wheat and gluten. Raw cashews are the secret weapon here — after soaking until plump and soft, they blend into a silky, spoonable texture that rivals anything you'd find in the refrigerated aisle. Fresh lemon juice and apple cider vinegar bring that signature tang, while a pinch of salt ties everything together into something that genuinely tastes like it belongs on a loaded baked potato or a bowl of chili. Store-bought sour cream alternatives can be a minefield of thickeners and additives, so making your own with just five clean ingredients is a serious win. The high-speed blender does the heavy lifting, and a short chill in the fridge lets it firm up to that perfect, thick consistency. It's endlessly versatile — dollop it on tacos, swirl it into soups, or use it as a dip — and once you see how easy it is, you'll wonder why you ever reached for a carton.
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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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