Cashew Sour Cream
Made with cashews instead of dairy, this vegan sour cream can be used as a topping for any soups, chili, or taco dishes you usually top with sour cream.
Place cashews in a bowl and cover with a few inches of water.
Let soak until soft 8 hours to overnight.
Drain and rinse cashews; transfer to a high-powered blender.
Add 4 tablespoons water lemon juice vinegar and salt.
Blend until cashews are finely ground.
Scrape down the sides of the blender and add remaining water; blend until very smooth.
Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.