150gCashewssoaked overnight, or soaked in freshly boiled water for 30 minutes
1/2MediumLemonJuiced
120mlWater
1TeaspoonApple Cider Vinegar
1/2TeaspoonDijon Mustard
Instructions
Drain and rinse your soaked cashews.
Combine all of the ingredients in a high speed blender. Add a pinch of salt and then blitz until smooth.
You can serve the sour cream immediately but it tastes best chilled. I recommend placing the cream in the fridge for at least 30 minutes before serving.