This Cashew sour cream is absolutely delicious. It goes well with a baked potato or Southwestern bowl or Nachos.
Step 1. Soak the cashews for 4-6 hours or overnight.
Step 2. Drain the cashews and blend all the ingredients to a smooth creamy consistency.
A high speed blender gives smoother sour cream. This sour cream will store in fridge for 4-5 days. In our house it is usually gone before it goes bad 🙂
|1 cup raw cashews|
|1 Tablespoon fresh lemon juice|
|1 Tablespoon apple cider vinegar|
|1/4 teaspoon salt to taste|