Ditch the dairy with this easy cashew sour cream recipe.
Cashew Sour Cream
- 1 cup cashews soaked overnight in filtered water
- 2 tsp. apple cider vinegar
- 1 Tbsp. lemon juice
- 1/2 cup water*
- 1/4 tsp. pink salt
- Place all ingredients in a blender (a bullet blender works well) and blend until smooth and creamy, about 30 seconds.
Cover and refrigerate. Should last up to 5 days.
Use as a dressing on salads, with pumpkin quesadillas, or lentil tacos.
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