Sour Cream - Non-Dairy Cashew Sour Cream - dairy alternative

By tinathorn

Ingredients

• 1 cup raw cashews (must not be roasted or salted)
• 1 ⁄4 teaspoon salt
• 1 -2 teaspoon apple cider vinegar
• 1 small lemon, juice of

Preparation

Step 1

Cover cashews with water and soak for a few hours, or overnight.

Pour off all water, and place nuts in food processor.

Add 1/4 cup cold water, salt, vinegar and lemon juice.

Puree for 3-4 minutes or until completely smooth and creamy in consistency.

Use in any recipe that calls for sour cream.

Refrigerate in an airtight container for up to a week.