Dairy Free Sour Cream

By SpartyGreenMom

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

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from mywholefoodlife.com

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.