Xanthan Gum 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 pantry ingredients — no stabilizers, no gums, no fillers. For anyone avoiding xanthan gum, store-bought dairy-free alternatives can be a minefield, since many rely on gums and thickeners to mimic that classic texture. Here, soaked raw cashews do all the heavy lifting, blending into a silky, spoonable consistency that holds up beautifully without any additives. Fresh lemon juice and apple cider vinegar deliver that signature tang, while a pinch of salt ties everything together. The key is giving the cashews enough time to soak so they blend completely smooth — a high-speed blender makes this effortless. A short chill in the fridge before serving lets it thicken up just like the dairy version you remember. Dollop it on tacos, stir it into dips, or use it anywhere you'd reach for the classic stuff.
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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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