Plant-based / Vegan / Appetizer / Vegetarian
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.
1 ½ cups raw cashews
¾ cup water
1 tablespoon fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon salt
*If you can’t soak cashews overnight, cover cashews with boiling water and soak for 1 hour.
Photo credit: Edgar Castrejon