Silky-smooth, rich, and creamy sour cream - with not a lick of dairy! Only 5 ingredients - cashews, lemon juice, apple cider vinegar, salt, and water - will get you there. A batch of this vegan sour cream is in our fridge 24/7!
Total time: PT20M
Rating
5 stars (2 reviews)
Ingredients
1 cup whole raw cashews (soaked (at least 15 minutes in hot water; 2 hours in cold water))
2 tablespoons freshly squeezed lemon juice (from approximately 1 medium lemon)
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt or sea salt + more to taste
1/3 cup water
Steps
Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
Drain soaked cashews in a colander or sieve and rinse with cold water.
Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
Puree on max speed until completely smooth, 1-2 minutes.
Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I'm looking for some extra tangy tang.
Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it - score!
Reviews
Vera (from Lisbon, Portugal) on 2024-10-15 (5 stars): Hello Karen! I am a big fan of cashew, so, when I came across this recipe, yesterday evening, I knew I had to try it and fast! :D
It was about 11:00 PM, when I went for it and it's done! :D
I usually do another recipe, quite similar to this one (but with nutrional yeast, ground garlic and onion, plus rice milk). However, the tanginess of yours is definitely great to replace sour cream.
Many thanks for this proposal!
Erin Anderson on 2023-01-14 (5 stars): Absolutely perfect! Just like I remember sour cream. PLEASE make this!!
