Vickys Vegan Sour Cream

1. 1

   Soak the cashews in boiling water for an hour or let soak overnight

2. 2

   Put in a blender with the lemon juice, vinegar and salt and puree scraping down the sides as needed for a couple of minutes

3. 3

   Start adding water slowly, 4 fluid ounces at a time leaving a few minutes inbetween so you don't add too much.

4. 4

   You will see it thin out to the right consistency this way

5. 5

   Taste and add more lemon juice or vinegar to your taste

6. 6

   Refridgerate for 3 hours to let the flavours combine before using.

7. 7

   This will keep in the fridge for 2 - 3 weeks or it can be frozen

* Per serving · 4 servings · Values may vary.

No additional tips available.