Cashew Sour Cream

Ingredients

1 cup raw cashews, soaked in water for at least one hour, or overnight

1 tablespoon freshly squeezed lemon juice

1/3 cup water, more to thin, could be up to 3 tablespoons

1 1/2 tablespoons apple cider vinegar

1/4 teaspoon sea salt, more to taste

Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy. Don’t stop blending until you get it there—you will! It could be up to 5 minutes of blending.
Add more water, 1 tablespoon at a time, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it. Mine usually does!

This will keep in the fridge for up to a week.

This recipe was inspired by a recipe that I learned to make in my Rouxbe cooking class.