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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.

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