Cashew-based Vegan Sour Cream
From the Fuss-Free Vegan Cookbook
Prep time: 5 minutes || Serving: 1 1/2 cups || Rating X/10
Ingredients
- 1 cup soaked, raw cashews
- 1/2 cup water
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 tsp white miso paste
- 1/2 tsp salt
Instructions
- Place all ingredients in a blender, and blend until very smooth.
- Store in an air-tight container in the fridge for 1 week, or freeze.