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!
1cupwhole raw cashewssoaked (at least 15 minutes in hot water; 2 hours in cold water)
2tablespoonsfreshly squeezed lemon juicefrom approximately 1 medium lemon
2teaspoonsapple cider vinegar
1/2teaspoonkosher salt or sea salt + more to taste
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!