Homemade Vegan Sour Cream
  • 1 cup raw cashews (not roasted or salted)
  • Water, to cover
  • ¼ cup fresh water
  • ¼ teaspoon salt
  • 1-2 teaspoons apple cider vinegar
  • 1 lemon, juiced
  1. In a small bowl, cover cashews with water. Let sit for a few hours or overnight. (I suggest overnight if you can wait that long.)
  2. Pour off water and place cashews in blender with fresh water, salt, apple cider vinegar and lemon juice.
  3. Puree until very smooth and creamy.
  4. Refrigerate until needed. Will last up to 1 week in the fridge.
Recipe by These Things I Love at https://thesethingsilove.com/2011/11/homemade-vegan-sour-cream/