Cashew Sour Cream

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


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

2. Then drain and rinse the cashews. Next, blend the cashews water, apple cider vinegar, and lemon juice. I suggest not adding all the water at first. Add half at a time, blend & scrape the sides of your blender/food processor as you go.

3. Pulse until really smooth and add a bit more water until you reach your desired consistency. I suggest keeping it on the thicker side.


*Store leftovers covered in the refrigerator for up to 1 week.

*Add to your favorite tacos, have as a veggie dip, toast a whole wheat pita & coat with sour cream, or use as a “mayo” in your “chickpea tuna” salad.

*I tried this recipe with both roasted and raw cashews. I LOVED the flavor of the roasted cashews. The raw was a bit more neutral and maybe a bit more of a true “Sour cream” taste.

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