Vegan Sour Cream
This vegan sour cream is a great condiment to top off your chili or a bowl of soup, but goes just as well with nachos as the real thing!
- 1 cup raw cashews
- 1/2 cup filtered water
- 1/4 cup lemon juice freshly squeezed
- 1 tbsp apple cider vinegar
- 1/4 tsp fine sea salt
Soak cashews in filtered water (this soaking water is in addition to that shown in the ingredients) for at least 30 minutes or up to overnight and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
Add cashews, the filtered water, lemon juice, cider vinegar and sea salt to a blender and blend to produce a smooth creamy consistency. Place in a suitable container and store in the refrigerator. The sour cream will thicken in the refrigerator.