CASHEW SOUR CREAM

Makes 2 cups

 

1½ cups (225g) raw cashews, soaked

¾ cup (190 mL) water

2 Tbsp fresh lemon juice

2 tsp apple cider vinegar

Scant ½ tsp fine sea salt

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

Transfer into a small, airtight container and chill in the fridge. The cream will thicken up as it chill, and will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.