Cashew Sour Cream
YIELD: 1 CUP | TIME: 5 MIN
1 cup raw cashews, soaked and drained
3 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon raw apple cider vinegar
1⁄4 teaspoon sea salt
Place cashews in a bowl fully covered with water. Soak the cashews for at least 3 hours or overnight and drain right before use. Place all ingredients in a blender. Blend until smooth and creamy. Adjust the amount of water (more or less) to preferred texture or more lemon juice/apple cider vinegar to increase the sour flavor to your liking. The perfect dairy-free substitute for sour cream!
Tip: You can blend multiple batches of sour cream at a time and refrigerate for up to a week or freeze in small batches for later use.