Yeast Free Vegan Cashew Sour Cream
Creamy, tangy, and completely plant-based, this cashew sour cream is the kind of condiment that earns a permanent spot in your fridge. Raw cashews are soaked until soft, then blended with fresh lemon juice, apple cider vinegar, and a pinch of salt to create a thick, spoonable texture that genuinely rivals the dairy version. Because the tang comes entirely from lemon juice and apple cider vinegar rather than any fermentation process, it's naturally free from yeast — no starter cultures, no hidden additives, no label-reading required. The blending step is where the magic happens: a high-speed blender turns those soaked cashews into something impossibly silky, and a short chill in the fridge firms it up to that classic sour cream consistency. It's endlessly versatile — dollop it on tacos, swirl it into soups, or use it as a dip — and the simple five-ingredient list means you always know exactly what you're eating.
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!