Cashew Sour Cream

 From Rouxbe - Task 38.  This was very good - can use as dip or sour cream, to mix in a chickpea salad, also part of the same task.

Ingredients

• 1 tbsp fresh lemon juice
• 1/2-3/4 cup water, or as needed
• 1 1/2 tbsp apple cider vinegar
• 1/4 tsp sea salt, or to taste

Description

To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency. 

Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency. 

Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

Use as you would any other flavorful sour cream.From