Sour Cream with Cashews

*This recipe is from the blog, Gluten Free By the Bay

Ingredients:

  • 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

Directions:

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s