Cashew Sour Cream
- 1 1/2 cup cashews, soaked in water overnight, drained, and rinsed
- 1/4 cup water + more if needed to make creamy
- 1 tablespoon lemon juice
- 2 teaspoons rice vinegar
- 1/4 teaspoon salt
Place all ingredients into the bowl of the food processor or use a high-powered blender like a Vitamix or bullet-style blender. Blend until creamy. In the food processor, blending will take a little more time, so continue for 4-5 minutes, scraping the bowl every couple of minutes. If you find the cream to be too grainy, add water by the tablespoon until it is the desired consistency. Season to taste with lemon juice and salt.
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