Cashew Sour Cream

I made this following Brendan Brazier's recipe in his new book Thrive Energy Cookbook. I highly recommend this book!

1 Cup Raw Cashews
1 Tsp Lemon Juice
1 Tsp Apple Cider Vinegar
1/8 Tsp Sea Salt

Place cashews in a medium bowl and cover with boiling water. Let stand for 30 minutes.

Drain cashews and transfer to blender. Add lemon juice, vinegar and salt, plus 1/4 cup water. Blend until smooth.

Put in airtight container (a small Mason Jar works great!) and can be in the fridge up to 2 weeks.