Vegan Cashew Sour Cream

This sour cream is slightly aged with raw unfiltered apple cider vinegar to make it a little extra funky and totally awesome.

What you'll need:

2 C raw cashews

1 1/2 C water

1/4 C raw unfiltered apple cider vinegar

1 t pink salt

1 T agave nectar

1/2 t fresh lemon juice

2 T top foam of coconut milk*

1. soak cashews in water and apple cider vinegar in a sealed container (I use a bowl with a plate over it) on top of your fridge or any warm place for 2 days
2. drain cashews, reserving liquid
3. process soaked cashews until smooth, about 2-3 minutes
4. add salt (if you stop here this is actually a pretty simple and kickass cashew parmes-almost)
5. add agave, lemon juice and coconut milk and blend 
6. pour reserved water into the whole in your food processor lid while blending until mixture is thick and smooth
7. store in an airtight container in your fridge

* When you open a can of coconut milk it is usually separated into a thick foam at the top and the coconut water at the bottom. For this recipe don't mix the coconut milk and use only the thick top foam.