This easy cashew sour cream is fast to make and goes great on top of tacos, enchiladas, chili, whatever! It’s subtly sour, and super cooling to go on your spiciest of foods! Best of all, it’s vegan and oil free! This is how we made it:
1 cup raw cashews, soaked in boiling water for 20 minutes
½ cup water
¼ cup lemon juice
1 tbsp apple cider vinegar
½ tsp dry mustard
¼ tsp salt
Drain your cashews, and place them in a high-powered blender. Add the water, lemon juice, apple cider vinegar, mustard, and salt. Blend until creamy and smooth!