This dairy-free cashew sour cream is the perfect creamy, tangy complement to chips or Mexican dishes.
1 « cups raw cashews ó cup water 1 tablespoon fresh lemon juice 2 teaspoons apple cider vinegar « teaspoon salt
Soak cashews overnight.* Pour off all soaking water and drain cashews. In a blender, combine soaked cashews with water, lemon, vinegar, and salt. Blend for about 3 minutes until to desired consistently, scraping down sides of blender if needed. *If you can?t soak cashews overnight, cover cashews with boiling water and soak for 1 hour. ÿ Photo credit:ÿEdgar Castrejon