1 Cup Raw Cashews
Hot Water (enough to cover the cashews completely)
1 tbsp Apple Cider Vinegar
1/4 lemon, juiced
1/2 cup Nutritional Yeast
Pinch Sea Salt
Place cashews in a bowl and pour warm water over the cashews. Fill until cashews are completely covered. Water can be hot from the sink or something you boiled on the stove top. Cover the water and cashews and let sit for about 30 minutes. After 30 minutes the cashews should have softened and absorbed most of the water. Place the softened cashews and any remaining water into a blender. Add the remaining ingredients and blend until smooth. You can add water to thin your cashew sour cream if need be.
Enjoy this creamy, dairy free delight on your next baked potato, chili or taco dip!
Note: Nutritional Yeast is an inactive yeast that is complete with the full B vitamin profile. It has a “cheesy” flavor (great for a cheese substitute). Great for seasoning or topping your favorite dish!