- 1
- 5 mins
- 5 mins
4.4/5
(9 Votes)
Ingredients
- 1 cup raw cashews (soaked overnight)
- 2 T apple cider vinegar
- 2 T lemon juice or juice of 1 small lemon
- 1/4 cup water
- salt to taste
Preparation
Step 1
Soak the cashews overnight.
Drain and rinse them the next day.
Add the cashews to a blender and blend for 1 minute.
Add in the lemon juice and vinegar and keep blending.
Lastly, add in the water and salt. Blend until it's smooth.
This sour cream should keep in the fridge for a couple weeks. I haven't tried freezing it yet. If the consistency is a little thick, you can add a little more water until you reach a desired consistency.