HOW TO MAKE CASHEW SOUR CREAM

How to Make Cashew Sour Cream image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 5

1 cup whole raw cashews (soaked (at least 15 minutes in hot water; 2 hours in cold water))
2 tablespoons freshly squeezed lemon juice (from approximately 1 medium lemon)
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt or sea salt + more to taste
1/3 cup water

Steps:

Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
Drain soaked cashews in a colander or sieve and rinse with cold water.
Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
Puree on max speed until completely smooth, 1-2 minutes.
Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I'm looking for some extra tangy tang.
Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it - score!