Cashew Sour Cream

Submitted by Donna N.


1 cup raw cashews (must not be roasted or salted)

1/4 teaspoon salt

1 -2 teaspoon apple cider vinegar

1 small lemon, juice of


Cover cashews with water and soak for a few hours or overnight

Pour off all water, and place nuts in food processor.

Add 1/4 cup cold water, salt, vinegar and lemon juice.

Puree for 3-4 minutes or until completely smooth and creamy in consistency.

Use in any recipe that calls for sour cream.

Refrigerate in an airtight container for up to a week.

acassaraCashew Sour Cream