A three-minute plant-based sour cream packed with healthy fats that can be used as a dip, topping or ingredient in other plant-based recipes.
¾ cup raw cashews (soaked overnight or for at least 4 hours)
1/3 cup water + more for soaking
Juice of half a lemon
Salt and pepper to taste
- Drain cashews and place in the bowl of a high speed blender.
- Add water, lemon juice, salt and pepper. Blend until smooth, scraping down the sides a few times and adding water if it is too thick.