Cashew Sour Cream
Description
Made with cashews instead of dairy, this vegan sour cream can be used as a topping for any soups, chili, or taco dishes you usually top with sour cream.
Ingredients
•
1 cup raw cashews
•
7 tablespoons water
•
2 teaspoons fresh lemon juice
•
2 teaspoons rice vinegar
•
1/2 teaspoon kosher salt
Directions
1
Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
2
Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
3
Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.