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Ingredients
- 1 cup raw cashews (must not be roasted or salted)
- 14 teaspoon salt
- 1 -2 teaspoon apple cider vinegar
- 1 small lemon, juice of
Method
- Cover cashews with water and soak for a few hours, or overnight.
- Pour off all water, and place nuts in food processor.
- Add 1/4 cup cold water, salt, vinegar and lemon juice.
- Puree for 3-4 minutes or until completely smooth and creamy in consistency.
- Use in any recipe that calls for sour cream.
- Refrigerate in an airtight container for up to a week.
