Side Dish
Quick & Easy
Dairy-Free Cashew Sour Cream
This creamy, tangy alternative is perfect for anyone avoiding dairy but still craving that classic sour cream flavor. Made with simple ingredients, it’s easy to whip up and adds a delicious twist to your favorite dishes.
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6 min
Total Time
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4
Servings
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Easy
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by putting the cashews in a bowl and covering them with a few inches of water. Let them soak until they’re nice and soft, which usually takes about 8 hours or overnight. Once they’re ready, drain and rinse the cashews well. Pop them into a high-speed blender along with 4 tablespoons of water, lemon juice, vinegar, and salt. Blend everything until the cashews are ground up finely. Then, scrape down the sides of the blender, add the rest of the water, and blend again until the mixture is super smooth and creamy. Pour the cashew sour cream into a jar with a lid and keep it in the fridge until you’re ready to use it.
Why You’ll Love This Recipe
This creamy and tangy alternative is perfect for those avoiding dairy but still craving the rich texture of sour cream. It’s made with wholesome ingredients and offers a smooth, satisfying flavor that complements many dishes.
Serving Suggestions
Use this creamy topping on tacos, baked potatoes, or chili. It also works well as a dip for veggies or a spread on sandwiches and wraps for an extra boost of flavor.
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs. For longer storage, freeze in small portions and thaw in the fridge overnight.
