Raw Vegan Sour Cream
By Suzi Fields
2 cups Cashews, soaked 4 – 6 hours
1 cup Water
½ cup Olive Oil
2 Tablespoons Lemon Juice
1 ½ teaspoons Sea Salt
- Soak cashews in filtered water for 4-6 hours, Drain and save liquid.
- Put cashews, salt, olive oil, and 1 cup of the reserved liquid in a blender.
- Blend until smooth. Use in place of sour cream.
This is too big of a batch for me to use at one time so I freeze it. I put it in ice cube trays and freeze it. Then I have it in single serving sizes when I want it, all I have to do is defrost it on a low temperature. Enjoy!