Cashew Sour Cream

Servings: 4

1 1/2 cups raw cashews, soaked 6-8 hours in water
2/3 cup water
4 tablespoons fresh lemon juice
4 teaspoons apple cider vinegar
scant 1/2 teaspoon fine sea salt

1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
2. Place the drained cashews in a high-speed blender.
3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.