Vegan Sour Cream
1/2 c. Cashews, soaked in warm water
2 T. Apple Cider vinegar
2 T. Lemon Juice
1/4 c. Water
Salt to taste
Soak the cashews overnight preferably but I usually never do, .Drain and rinse them. Place cashews, lemon juice, vinegar and water into blender and blend until smooth and creamy. Add salt if needed.
This sour cream should keep in the fridge for a couple weeks.