Food.com, tweaked by Eve
A sour cream to top your spicy bean dishes, goulash, borscht or anything else you think of.
240 ml 1 c. raw cashews
water to cover
59 ml1/4 c. water
1 ml1/4 tsp. salt
5 ml1 tsp. apple cider vinegar
30 ml2 T. lemon juice
Soak cashews in water to cover a few hours to overnight. Drain.
Place the cashews, the 1/4 c. water, salt, vinegar and lemon juice in a food processor and process until smooth, about 4 minutes.
Store in the refrigerator.
I like to keep a some in a small container in the freezer so I will have it when I need it.