Vegan Sour Cream


Makes about 1-1/2 cups

120g raw cashews
1 lemon
2g Himalayan salt

Soak the cashews in enough filtered water to completely cover them. Soak them for at least one hour. If you don’t have a high-speed blender, soak them overnight.

Drain the soaked cashews and put them into your blender with the juice from the lemon and the salt. Blend, stopping to scrape down the sides as needed. The mixture should end up a very smooth sour cream consistency. If you need to, add a little bit of filtered water to get it to blend.

Store covered in the refrigerator for up to five days