**cookbook photograph of the following recipe: Cashew Sour Cream Ingredients: 1 cup raw, unsalted cashews 2 cups water 2 tsp fresh lemon juice 1 tsp apple cider vinegar ½ tsp salt Instructions: Place cashews in a bowl and cover with about 2 cups of water. Soak for 8 hours or overnight. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Separate the cashews from the water. Save the soaking water and set aside. Place the cashews in a high-speed blender. Add the lemon, vinegar, and salt. Blend. Gradually add 1-2 TBSP of the cashew soaking water at a time and continue blending until it reaches your desired consistency. To reach the consistency of sour cream, you should use about ½ cup of water. Less water will produce a thicker cream. Blend until smooth. Chill in the fridge in an airtight container (it will thicken as it chills).** - Image #3 <@1108156646464696363>
cookbook photograph of the following recipe Cashew Sour Cream Ingredients 1 cup raw, unsalted cashews 2 cups water 2 tsp fresh lemon juice 1 tsp apple cider vinegar ½ tsp salt Instructions Place cashews in a bowl and cover with about 2 cups of water. Soak for 8 hours or overnight. For a quicksoak method, pour boiling water over the cashews and soak for 1 hour. Separate the cashews from the water. Save the soaking water and set aside. Place the cashews in a highspeed blender. Add the lemon, vinegar, and salt. Blend. Gradually add 12 TBSP of the cashew soaking water at a time and continue blending until it reaches your desired consistency. To reach the consistency of sour cream, you should use about ½ cup of water. Less water will produce a thicker cream. Blend until smooth. Chill in the fridge in an airtight container it will thicken as it chills.