From the blog Gluten Free by the Bay, this recipe is recommended as remarkably similar to real sour cream. The author utilized a dollop of this “cream” to tame a firey soup!
- 1 cup raw cashews (must not be roasted or salted)
- 1/4 teaspoon salt
- 1 to 2 teaspoons apple cider vinegar
- Juice of one small lemon
Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.