Cashew Sour Cream

This recipe is great on it’s own in any traditional way you would use a dairy-based sour cream. It’s also really delicious as the base of many dips like this Creamy Horseradish Dip! Enjoy!!!

Makes about 1.5 cups.

Prep Time: 4 hrs 10 minutes (The 4 hours is for soaking the cashews)

Ingredients:

• 1.25 cups soaked cashews, rinsed and drained (I soak them in water for 4+ hours, or if I’m in a bind for time, I soak them in boiling water for 30 minutes)

• 1/2 c clean filtered water (not the same water you soaked the cashews in)

• 2 tsp lemon juice

• 2.5 tsp white wine vinegar (I’m sure you could replace this with apple cider vinegar or something else, just taste before adding the full amount)

• 1/4 tsp salt

Instructions:

Soak cashews for 4 hours in warm water until softened. Rise and drain the cashews and add them to a high speed blender with 1/2 c fresh filtered water, the lemon juice, vinegar, and salt. Blend until completely smooth, like the consistency of cream.