1cupraw cashewscashews soaked in water overnight or boiled for 5 minutes (discard water it's soaking in)
7tablespoonswater
1teaspoonapple cider vinegar
1/2teaspoonfine sea salt
1tbsplime juice
Instructions
Blend all the ingredients for the vegan sour cream in a high speed blender until smooth and creamy. Depending on your blender, this could take anywhere from 30 seconds to about 2 minutes, scraping blender once halfway in between.
Notes
To store: You can store this Vegan Sour Cream in an airtight storage container in the fridge for up to a week.*Prep time doesn’t include overnight soaking