
Cashew Sour Cream
Makes approx 500ml
1 ½ cups cashews, soaked
¾ cup filtered water
2-3 Tbsp lemon juice (fresh)
2 tsp apple cider vinegar
Nutritional Yeast (to taste)
Pinch sea salt
Optional (for extra flavour)
½ tsp onion powder
½ tsp garlic powder
Soak cashews in filtered water (uncovered) for a minimum of 8 hours or overnight.
Drain, rinse.
Place cashews and all other ingredients in a high-speed blender. Blend until silky smooth.
Adjust to taste, blend again.
Store in airtight container in the fridge.
