Cashew Sour Cream

      Be sure to soak the cashews before you begin. 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.

Ingredients:

• 1 1/2 cups raw cashews, soaked
• 3/4 cup water
• 2 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon fine sea salt

Directions:

1.  Place cashews in a bowl and cover with water.

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.
          Raw, soaked cashews can be drained and frozen as well, to shorten the time needed to prepare the cream. Just thaw and blend.