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Easy Cashew Sour Cream Recipe – Lebanese , Asian , Mexican ,American Special

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Easy Cashew Sour Cream Recipe – Lebanese , Asian , Mexican ,American Special

This Easy Cashew Sour Cream Recipe is a simple, dairy-free condiment perfect for adding creamy texture and tangy flavor to your meals. Made with raw cashews, fresh lemon juice, apple cider vinegar, and a pinch of salt, it’s blended until smooth and rich. Whether you’re using it as a dip, a sauce for Mexican dishes, or a creamy topping for baked potatoes, this recipe delivers big flavor with minimal effort.

  • Prep Time5 min
  • Perform Time8 hr
  • Total Time8 hr 5 min

Easy Cashew Sour Cream Ingredients :

  • 1 cup raw cashews, soaked in water for at least 2 hours (or overnight)
  • 1/4 cup water (more if needed for consistency)
  • 2 tbsp lemon juice (adjust to taste)
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp salt (adjust to taste)

How to make Easy Cashew Sour Cream:

1

Soak the Cashews:Drain and rinse the soaked cashews to remove any impurities.

2

Blend Ingredients:In a high-speed blender, combine the soaked cashews, water, lemon juice, apple cider vinegar, garlic powder (if using), and salt. Blend until smooth and creamy. You may need to add a little more water to achieve your desired consistency.

3

Taste and Adjust:Taste the sour cream and adjust the seasoning by adding more lemon juice or salt if needed. Blend again to mix.

4

Serve:Transfer the cashew sour cream to a bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Recipe Notes :

Soaking cashews: Soak cashews for at least 2-3 hours or use quick-soak with hot water to soften them for a smoother texture.

Consistency adjustments: Add more water for a thinner sauce or reduce water for a thicker dip.

Flavor boosts: Try adding garlic powder, smoked paprika, or fresh herbs like cilantro or dill for variations.

Storage tips: Store in an airtight container in the fridge—lasts about 5‐7 days.

Serving suggestions: Use with Mexican tacos, nachos, or as a replacement for sour cream in dressings.

Vegan option: This recipe is already plant-based; ensure all ingredients are unsweetened and unflavored for best results.

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