Use this soy-free vegan sour cream in any recipe calling for vegan sour cream.
MAKES ABOUT 1½ CUPS
1 cup raw cashews, soaked for 4 hours and well-drained
⅓ cup water, plus more if needed
2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon salt
Put the drained cashews in a food processor or high-speed blender. Add the
water, lemon juice, vinegar, and salt. Process until completely smooth and
creamy, 2 to 3 minutes. Taste and adjust the seasonings as desired. For a thinner
consistency, add a little more water, 1 tablespoon at a time.