How to Make Cashew Sour Cream Recipe

Name: How to Make Cashew Sour Cream
Prep time: 20 min
Total time: 20 min
Yield: about 1 cup
Ingredients: 1 cup whole raw cashews, soaked (at least 15 minutes in hot water; 2 hours in cold water); 2 tablespoons freshly squeezed lemon juice (from approximately 1 medium lemon); 2 teaspoons apple cider vinegar; 1/2 teaspoon kosher salt or sea salt + more to taste; 1/3 cup water

Ingredients

1 cup whole raw cashews, soaked (at least 15 minutes in hot water; 2 hours in cold water)
2 tablespoons freshly squeezed lemon juice (from approximately 1 medium lemon)
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt or sea salt + more to taste
1/3 cup water

	PREP TIME 20m	TOTAL TIME 20m
YIELD about 1 cup

Instructions

Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
Drain soaked cashews in a colander or sieve and rinse with cold water.
Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
Puree on max speed until completely smooth, 1-2 minutes.
Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I’m looking for some extra tangy tang.
Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it – score!