Cashew Sour Cream

• 2 cups raw cashews, soaked in water to soften
• 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast (optional)
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• Water to blend

1. In a high speed blender, blend all ingredients until thick and smooth. Drizzle in a little bit of water at a time to just enable blending.
2. Can be stored in the refrigerator for up to a week.

• Use this delicious sour cream in all the ways you'd normally bring some creamy goodness to your meals. Loaded baked potato? Yes please. Top your nachos with something delightfully tangy. A dollop of sour cream on your chili is also a good addition. Basically, anywhere you would enjoy traditional sour cream!