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Cashew Sour Cream
This dairy-free cashew sour cream is the perfect creamy, tangy complement to chips or Mexican dishes.
Yield: 2 cups
It will keep for a week in the refrigerator and can be frozen if needed.
Ingredients
1 ½ cups raw cashews
¾ cup water
1 tablespoon fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon salt
Directions
- Soak cashews overnight.*
- Pour off all soaking water and drain cashews.
- In a blender, combine soaked cashews with water, lemon, vinegar, and salt.
- Blend for about 3 minutes until to desired consistently, scraping down sides of blender if needed.
*If you can’t soak cashews overnight, cover cashews with boiling water and soak for 1 hour.
Photo credit: Edgar Castrejon
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