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 a smoother sour cream. This sour cream will store in the fridge for 4-5 days. In our house, it is usually gone before it goes bad 🙂
|1 cup of raw cashews|
|1 tablespoon of fresh lemon juice|
|1 tablespoon of apple cider vinegar|
|1/4 teaspoon of salt, to taste|