Cashew Sour Cream
Ingredients
- 1 c cashews; raw
- 1/2 c purified water; cold
- 1/4 c lemon juice
- 1 Tbs apple cider vinegar
- 1/2 tsp real maple syrup
- 1/2 tsp Himalayan sea salt
Instructions
- Place cashews in a bowl or jar with a lid.
- Fill with water and let soak overnight, at least 6 hours.
- Drain and rinse the cashews. and pour into the high powered blender.
- Add the remaining ingredients and blend on high until silky smooth.
- Refrigerate until cold, about an hour. The cream thickens as it cools.
- The sour cream may be stored in a covered container in the refrigerator for up to 10 days. ENJOY!!
