1cupcashewsraw and soaked in water for at least 2 hours
2tbspapple cider vinegar
sea saltto taste
Add all ingredients to a blender or food processor and blend on high until smooth and creamy.
Taste sour cream and add more salt if necessary. More apple cider vinegar if more of a tang is desired.
Store in a jar with lid on in the fridge for 2-3 days.
Lemon juice can be used instead of apple cider vinegar. Use dairy free sour cream to top tacos, nachos, burritos, jacket potatoes and more!Did you make this recipe? Tag @ournourishingtable #ournourishingtable on Instagram in your recreation.