THE RECIPE JOURNAL · Side Dish
Cashew Sour Cream Alternative
If you're looking for a creamy, tangy twist without the dairy, this cashew sour cream alternative is a perfect choice. It's easy to make and adds a delicious, healthy touch to your favorite dishes.
FROM THE KITCHEN • Cashew Sour Cream Alternative
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing 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 anywhere from 8 hours to overnight. Once they’re soaked, drain and rinse the cashews well.
02
Step 2
Pop them into a high-powered blender along with 4 tablespoons of water, lemon juice, vinegar, and salt. Blend everything until the cashews are finely ground. You might need to scrape down the sides of the blender a couple of times to make sure everything gets mixed in.
03
Step 3
Then, add the rest of the water and blend again until the mixture is super smooth and creamy. Pour the cashew cream into a jar with a tight lid and keep it in the fridge until you’re ready to use it.
Why you’ll love it
This creamy and tangy alternative is perfect for those who want a dairy-free option without sacrificing flavor. It’s smooth, rich, and adds a lovely brightness to many dishes. Plus, it’s made from simple, wholesome ingredients that you can easily find or prepare at home.
How to serve
Use this as a topping for tacos, baked potatoes, or chili. It also works wonderfully as a dip for fresh veggies or chips. Try stirring it into soups or sauces for a creamy finish without dairy.
Storage & leftovers
Store in an airtight container in the refrigerator for up to 5 days. Stir well before each use, as separation may occur. You can freeze it for up to 1 month, but the texture might change slightly after thawing.
