📝 About This Recipe
Unlock the secret to a truly authentic dairy-free experience with this ultra-creamy, tangy cashew sour cream. Unlike thin store-bought versions, this recipe utilizes the natural fats of premium cashews and the bright acidity of lemon and apple cider vinegar to mimic that classic lactic tang. It is a versatile powerhouse that brings a cooling, luxurious finish to spicy dishes and a rich body to baked goods.
🥗 Ingredients
The Creamy Base
- 1.5 cups Raw Cashews (whole or pieces, must be raw and unsalted)
- 1/2 to 3/4 cups Filtered Water (use less for thicker cream, more for a pourable drizzle)
- 2 cups Boiling Water (for quick-soaking the cashews)
The Tang & Seasoning
- 2 tablespoons Fresh Lemon Juice (freshly squeezed for the best brightness)
- 1 teaspoon Apple Cider Vinegar (provides the fermented 'funk' characteristic of dairy)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Dijon Mustard (adds depth and a yellow hue for realism)
- 1/8 teaspoon Onion Powder (optional, for a savory 'chive-ready' profile)
👨🍳 Instructions
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1
Place the raw cashews in a heat-proof glass bowl and cover with 2 cups of boiling water. Let them soak for at least 30 minutes (or 4 hours in room temperature water) to soften the nuts for maximum creaminess.
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2
Drain the soaking water and rinse the cashews thoroughly under cold running water until the water runs clear.
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3
Transfer the softened cashews into the carafe of a high-speed blender.
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4
Add 1/2 cup of fresh filtered water to the blender. It is better to start with less water to ensure a thick consistency.
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5
Pour in the fresh lemon juice and the apple cider vinegar. These acids work together to 'curdle' the cashew fats slightly, creating a thick texture.
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6
Add the sea salt, Dijon mustard, and onion powder to the mix.
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7
Secure the lid tightly and start the blender on its lowest speed, gradually increasing to the highest setting.
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8
Blend on high for 60-90 seconds. If the mixture is too thick to move, use the blender's tamper to push the ingredients toward the blades.
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9
Stop the blender and scrape down the sides with a rubber spatula to ensure no gritty cashew bits remain.
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10
Check the consistency; if you prefer a thinner cream for drizzling over tacos, add 1 tablespoon of water at a time and pulse until desired thickness is reached.
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11
Taste the cream. If it needs more punch, add an extra splash of lemon juice or a pinch of salt.
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12
Transfer the sour cream to a glass jar or airtight container.
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13
Chill in the refrigerator for at least 1 hour before serving. The mixture will thicken significantly as it cools.
💡 Chef's Tips
For the smoothest texture, a high-speed blender like a Vitamix or Blendtec is highly recommended. If you don't have a high-speed blender, soak your cashews overnight (8 hours) to ensure they are soft enough for a standard blender. Avoid using roasted or salted cashews, as they will result in a brown, nutty-tasting paste rather than a neutral white cream. To make a 'Chive Sour Cream,' fold in 2 tablespoons of freshly minced chives after the blending process is complete. This cream lasts up to 5-7 days in the fridge; if it separates, simply give it a quick stir before using.
🍽️ Serving Suggestions
Dollop generously over spicy Black Bean Chili or Lentil Soup to balance the heat. Use as a cooling base for vegan Loaded Potato Skins topped with coconut bacon and scallions. Whisk with a little extra water and lime juice to create a crema for Baja-style cauliflower tacos. Serve alongside warm vegan perogies or potato latkes for a traditional Eastern European treat. Mix with garlic and dill to create a quick and healthy veggie dip for raw crudités.