How to make
Soak the cashews for about 15 minutes in the water.
Strain and rinse the soaked cashews.
Add the cashews, water, lemon juice, apple cider vinegar and salt in a blender or food processor.
Blend the mixture, until a smooth and creamy mixture is obtained.
Taste it and adjust the seasonings, if needed.
Transfer the vegan sour cream into a container and store it in the fridge for up to a week.
This vegan sour cream is perfect for garnishing tacos, baked potatoes or anything else that calls for a bit of sour cream.
