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Cashew Sour Cream
½ cup raw cashews, soaked in 1 cup of water
1 tablespoon lemon juice
¼ cup water
½ tablespoon nutritional yeast (optional)
- Place the cashews in a small bowl with 1 cup of water. Set aside, uncovered, at room temperature for several hours or overnight. The cashews are ready when they break apart when pressed between two ﬁngers.
- Drain the soaking water from the cashews. Add the cashews, nutritional yeast (if using), lemon juice, and ¼ cup of water to a blender. Blend on high speed until completely smooth, about 3 minutes.
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