Classic Cashew Sour Cream |
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Credit: Chad Sarno
2 | cups | raw cashews, soaked in water to soften | ||
1 | tablespoon | apple cider vinegar | ||
1 | tablespoon | nutritional yeast | ||
2 | tablespoons | lemon juice | ||
½ | teaspoon | sea salt | ||
water | ||||
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In a high speed blender, pulse all ingredients until thick and smooth in consistency.
Add a bit of water for blending. Refrigerate for up to one week.