1cup(130g) raw cashews, soaked overnight or for 8 hours*
21/2tablespoonsfreshly squeezed lemon juice
1/2teaspoonwhite vinegar
1/2cup~112g coconut yogurt**
Heaping 1/4 tsp sea saltplus more to taste
1/2teaspoongarlic powder
3-4tablespoonswatermore as needed
Instructions
Add all of the ingredients except for the water to a high-powered blender and blend until smooth and creamy, scraping down the sides frequently. Then add a tablespoon of water, at a time, until you the sour cream comes together and the cashews are fully pulverized.
Taste for seasonings, adding more salt, lemon juice, or vinegar as needed.
Refrigerate before using.
Notes
*I recommend soaking the cashews overnight, if you can, instead of in boiling water for 1 hour, because it really softens them up. There isn’t much liquid in this recipe, so even when you’re using a fancy blender like a Vitamix, having really soft cashews will make it easier to blend.I also recommend refrigerating this sour cream before using, as it significantly improves its taste.**I recommend the Cocojune or Culina brands.