Friday, May 12, 2017

Cashew Sour Cream

Yield: 1 cup

3/4 cup cashews, soaked
3/8 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp salt

1. Combine all ingredients in a high-speed blender. Blend until smooth.
2. Will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for 4 to 6 weeks.

Oh She Glows Every Day

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