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Cashew Sour Cream
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)

  1. 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.
  2. 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.
Carole Levy
Carole Levy
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