Ingredients
- 3/4 cup raw cashews soaked for 4 hours, drained, and rinsed
- 1/3 cup water
- 1/4 teaspoon Dijon mustard
- 2 to 4 teaspoons lemon juice
- 3/4 teaspoon apple cider vinegar
- Kosher salt to taste
Instructions
- Combine the soaked cashews, water, Dijon mustard, lemon juice, apple cider vinegar, and salt in a high-power blender. Blend until smooth and creamy.
- If the sour cream is too thick, gradually add more water until the desired consistency is reached. Adjust flavor with more vinegar or salt as needed.
