Vickys Vegan Sour Cream

• 260 grams unsalted cashews
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 extra lemon juice or vinegar to taste
• 1/2 tsp salt
• 240 ml water or as required

1. Soak the cashews in boiling water for an hour or let soak overnight
2. Put in a blender with the lemon juice, vinegar and salt and puree scraping down the sides as needed for a couple of minutes
3. Start adding water slowly, 4 fluid ounces at a time leaving a few minutes inbetween so you don't add too much.
4. You will see it thin out to the right consistency this way
5. Taste and add more lemon juice or vinegar to your taste
6. Refridgerate for 3 hours to let the flavours combine before using.
7. This will keep in the fridge for 2 - 3 weeks or it can be frozen

unsalted cashews, apple cider vinegar, lemon juice, lemon juice, salt, water

Taken from cookpad.com/us/recipes/333300-vickys-vegan-sour-cream (may not work)