Ingredients:

  • 1 ½ cups (225 g) Raw Cashews (unsalted)
  • Filtered Water (Enough to cover, Hot)
  • ½ cup, plus 2 Tbsp (150 ml) Ice Water
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Apple Cider Vinegar
  • ½ tsp (3 g) Fine Sea Salt
  • ½ tsp (3 g) Granulated Sugar (Optional)

Instructions:

  1. Rinse the raw cashews under cold water. Transfer them to a heatproof bowl.
  2. Cover the cashews completely with hot (not boiling) filtered water. Ensure they are submerged. Allow the cashews to soak for a minimum of 2 hours. This step is non-negotiable for achieving a smooth texture.
  3. Drain the soaked cashews thoroughly, discarding the soaking water. Give them a final rinse with cold water.
  4. Transfer the soaked and drained cashews to the high-speed blender jug.
  5. Pour in the initial ½ cup (120 ml) of ice water, lemon juice, and Apple Cider Vinegar. Add the salt and the optional sugar.
  6. Start blending on low speed, gradually increasing to the highest setting. Stop frequently to scrape down the sides. Continue blending for 3–5 minutes until the mixture is completely smooth and creamy, without any grainy texture remaining.
  7. If the mixture is too thick to blend or seems too stiff, add the remaining 2 Tbsp (30 ml) of ice water, one tablespoon at a time, until it flows smoothly while blending. The resulting consistency should be slightly thinner than typical sour cream.
  8. Taste the blended mixture and adjust salt or lemon juice now if needed to hit that perfect tangy note.
  9. Pour or spoon the blended sour cream into an airtight container. Refrigerate for at least 1 hour. This allows the mixture to fully set and thicken.
  10. Give the chilled mixture a final stir before serving as a dairy-free alternative to traditional sour cream.