Cashew Sour Cream: VEGAN

Step 1: Soaking the Cashews

Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.

• 1 cup raw cashews

Step 2: Making the Cashew Sour Cream

To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.

Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.

Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

Use as you would any other flavorful sour cream.

• 1 tbsp fresh lemon juice
• 1/2-3/4 cup water, or as needed
• 1 1/2 tbsp apple cider vinegar
• 1/4 tsp sea salt, or to taste

Notes

For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.