Creamy and tangy vegan cashew sour cream made with just a few simple ingredients! Perfect for tacos, baked potatoes, soups, and more. Dairy-free, easy, and delicious!
Looking for a rich, creamy, and dairy-free alternative to sour cream? This vegan cashew sour cream is the perfect substitute! It’s smooth, tangy, and made with just a handful of simple ingredients. Whether you’re topping tacos, mixing it into soups, or using it as a dip, this recipe is a must-have for any plant-based kitchen. Plus, it’s easy to make in minutes—no weird additives, just pure, wholesome goodness!
Why You’ll Love This Cashew Sour Cream
You’ll love this cashew sour cream because it’s incredibly creamy, tangy, and versatile—just like traditional sour cream, but completely dairy-free! It’s made with whole-food ingredients, packed with healthy fats, and easy to customize to your taste. Plus, it’s quick to whip up in a blender, making it a perfect staple for meal prep. Whether you’re drizzling it over tacos, adding it to soups, or using it as a dip, this simple yet delicious recipe will become a go-to in your kitchen!
Ingredients
- 1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
- ½ cup water (or more for a thinner consistency)
- 2 tbsp lemon juice (or to taste)
- 1 tsp apple cider vinegar
- ½ tsp salt
Instructions
- Add all ingredients to a high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning—add more lemon juice for tang, more salt for flavor, or more water for a thinner consistency.
- Store in an airtight container in the fridge for up to 5 days.
Recipe Tips
Soak the Cashews – Soaking for 30 minutes in hot water (or boiling for 10 minutes if short on time) softens the cashews, making them blend smoother and creamier.
Use a High-Speed Blender – A powerful blender ensures an ultra-smooth texture without any graininess.
Adjust the Tanginess – Add more lemon juice or apple cider vinegar for extra tang, or reduce for a milder taste.
Customize the Thickness – Add more water for a thinner consistency (great for drizzling) or less for a thick, spreadable sour cream.
Let It Chill – Refrigerating for at least 30 minutes before serving enhances the flavor and makes it even creamier.
Cashew Sour Cream FAQs
1. Can I make this without soaking the cashews?
Yes! If you’re short on time, you can boil the cashews for 10 minutes to soften them quickly. However, soaking gives the best creamy texture.
2. How long does cashew sour cream last?
Stored in an airtight container in the fridge, it lasts for up to 5 days. Stir before using, as it may thicken slightly over time.
3. Can I freeze cashew sour cream?
Yes, you can freeze it for up to 2 months. Thaw in the fridge and blend or stir well before using to restore its creamy texture.
4. What can I use instead of lemon juice?
Apple cider vinegar works as a substitute, or you can use a mix of white vinegar and a bit of lime juice for a similar tangy flavor.
5. How can I make this nut-free?
Try substituting sunflower seeds or silken tofu for cashews. The texture will be slightly different, but it will still be creamy and delicious!
Cashew Sour Cream
Equipment
- blender
Ingredients
- 1 cup raw cashews soaked in hot water for 30 minutes
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Add all ingredients to a high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning—add more lemon juice for tang, more salt for flavor, or more water for a thinner consistency.
- Store in an airtight container in the fridge for up to 5 days.
This cashew sour cream is a simple, delicious, and versatile addition to your plant-based meals. Whether you’re using it as a topping, dip, or creamy addition to dishes, it’s sure to become a favorite in your kitchen. Enjoy!