Cashew Sour Cream

recipe -

Cashew Sour Cream


1 cup raw cashews

1 tablespoon fresh lemon juice

1/2 to 3/4 cup water, or as needed

1 1/2 tablespoon Bragg apple cider vinegar

to taste - sea salt

Place the cashews into a bowl and cover with water. Let soak for a few hours or overnight. 
Drain and rinse the cashews. In a blender or food processor, blend together the cashews, water, apple cider vinegar, sea salt and lemon juice until you reach a really smooth consistency. 
Add more water until you reach the desired thickness. For more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency. 
Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

*Note: If you have a food processor, the higher the power, the smoother the outcome.

Enjoy!                                                               Recipe courtesy of

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