Raw Vegan Sour Cream

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

  1. Soak cashews in filtered water for 4-6 hours, Drain and save liquid. 
  2. Put cashews, salt, olive oil, and 1 cup of the reserved liquid in a blender.  
  3. 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!

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