Cashew Sour Cream

By mjensen

Dip

Ingredients

• 1 cup whole raw cashews
• 1/2 cup unsweetened soy milk
• 1/3 cup fresh lemon juice
• 1/4 cup raw macadamia nuts (or more raw cashews)
• 1 tbsp. nutritional yeast
• 3/4 tsp. potassium salt
• 1/2 teaspoon white pepper (or omit)

Preparation

Step 1

Place all of the ingredients together in a high-speed blender and blend until completely smooth and creamy. Allow for this to take about 1-2 minutes, you do not want there to be any cashew chunks in there. Start with using 1 cup of cashews and if you want it to be even thicker then gradually add in more. Store any left-overs in the refrigerator and it will keep nicely for at least two days.