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.