Dairy-Free Cashew Sour Cream
Danielle Walker - AgainstAllGrain.com
- ½ cup whole raw cashews
- ⅓ cup water
- ½ teaspoon lime juice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¾ teaspoon nutritional yeast (optional, gives it a cheese-dairy type flavor)
Put the cashews in bowl and fill it with enough water to cover them. Soak for 2 hours.
Drain and rinse the cashews and add them to a blender. Add the fresh ⅓ cup water, lime juice, vinegar, salt, nutritional yeast.
Blend until very smooth. Refrigerate for 1 hour before serving, or up to 3 days.
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