1 cup raw organic cashews
2 Tbsp apple cider vinegar
1 tsp lemon juice (fresh is best)
1/8 tsp salt
1/4-1/2 cup filtered water
The hardest part about this recipe is being prepared. Soak cashews at least 4 hours, we typically do them over night. In a pinch you can soak them in boiling water for 30-60 minutes, but I always feel like I get a creamier consistency if they soaked longer.
Drain cashews and put in a high speed/powered blender. Add remaining ingredients; start with 1/4 cup water. Mix until smooth and creamy on high speed. You can slowly add more water to get your desired consistency. We almost always use 1/2 cup water because we like it a little thinner so it can come out of a squeeze bottle easier. You may need to add a touch more vinegar or lemon to get your desired "sour cream" taste.