Cashew Sour Cream
1/2 c soaked cashews (soaked at least 2 hours)
juice of one lemon
1 tsp apple cidar vinegar
1/2 c water
Blend cashews, lemon juice, ACV, and water in high-powered blender or food processor (I used my Magic Bullet) until smooth, adding water 1 TBSP at a time until desired consistency is reached. Add salt and stir to combine. Allow sour cream to sit for a thicker consistency.