Cashew Sour Cream
This easy cashew sour cream is wonderfully rich and tasty. Try it with chopped salads in place of mayonnaise, with anything Mexican, or add fresh minced herbs and use it as a dip for vegetables or crackers.
1 cup raw cashews
1/4 cup + 2 tablespoons coconut water
1/4 teaspoon salt
2 teaspoons coconut vinegar (or apple cider vinegar)
2 tablespoons fresh squeezed lemon juice
Cover cashews with water and soak for at least two hours, or overnight.
Once the cashews have soaked for 2 hours, drain off all water and place nuts in food processor. Add coconut water, salt, vinegar and lemon juice. Purée for 3-4 minutes, adding water by the tablespoonful as needed until the mixture is completely smooth and creamy in consistency.
Use in any recipe that calls for sour cream, such as Nutty Baked Vegetables.
Refrigerate cashew cream in an airtight container for up to one week.
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