This vegan and gluten-free Cashew Sour Cream is super creamy, tangy and versatile for everything else and only made with raw cashews, apple cider vinegar, fresh lemon juice and white pepper. Use it in place of mayonnaise or vegan sour cream products or on its own as a dip. It is incredibly easy to make from scratch. Add Sriracha for a spicy sour cream, roasted garlic to make a garlicky sour cream or fresh herbs to make a herb-flavored sour cream!
If you're in a hurry, soak raw cashews in boiling water for an hour. If using a high-speed blender, the processing will be quick. If using a standard blender, it requires a longer process and blending in batches.
Put the cashews, lemon juice, apple cider vinegar, ½ cup water, salt, garlic and white pepper in a blender or food processor. Blend, starting on low, and quickly increase the speed to medium. Then add ¼ cup water, clean the sides of the container and blend at high speed until smooth with a creamy consistency.
Keeping: Store in an airtight container for up to 4 days or freeze for up to 2 months. Kept mine longer than that (about a week) and tasted great.
Variation: Add ½ cup fresh herbs (dill, chives, green scallion, cilantro, etc) for a herbtastic sour cream or roasted garlic for a garlicky sour cream.