Creamy Cashew Sour Cream
1 cup cashews (soaked 2-6 hours)
1 tablespoon fresh lemon juice
1 1/2 tablespoons raw apple cider vinegar
1/4 teaspoon sea salt
1/2-3/4 cup water, or as needed
Blend all ingredients in a high powered blender, until desired consistency.
Make necessary adjustments in ingredients, according to taste.
Can be served immediately or refrigerated in a sealed container.
Keeps well in the refrigerator for up to two weeks.