Cashew Based Non-Dairy Sour Cream |
Makes about 1 cup |
|
1 cup |
raw cashews or cashew pieces |
1/3 cup |
purified water |
1/2 teaspoon |
sea salt |
2 teaspoons |
apple cider vinegar |
1-2 tablespoons |
fresh lemon juice |
|
Cover the raw cashews in boiling water and let alone for 30-60 minutes. |
Alternately, you can cover the nuts in tepid water and allow to soak for 4-6 hours. |
Drain water and transfer the nuts to the bowl of a blender. Add the purified water, sea salt, apple cider vinegar, and about 1 tablespoon fresh lemon juice. Blend until smooth. Taste for flavor adjustments. Add more lemon juice if the cream requires more tang. |
Store in an airtight container in the refrigerator for up to 10 days. |