Cashew Sour Cream

Author: Heather Leno
Yield: 1 1/2 cups Prep Time: 5 minutes Chill Time: 2-3 hours
Ingredients:

2/3 cup raw rinsed cashews

1 tsp tapioca flour

1/2 tsp salt

1 cup boiling water

1/4 tsp citric acid – citric acid is very tart, measure carefully

4-5 tsp lemon juice

 

Instructions:
  1. Combine cashews, tapioca and salt in blender cup. Carefully add boiling water.  Release vent and cover with a towel so you do not burn yourself and blend on high until completely smooth.
  2. Add citric acid and lemon juice. Blend on low until mixed.
  3. Pour into container, cover, and chill. If I am using this very soon, I set it on ice in the freezer while I am putting together the recipe in which I plan on using it.
  4. Taste after it is chilled, and if you prefer more lemon, you can stir it in at that time.
Notes:

When we make it, It keeps well for a week in the fridge.  This can also be frozen for quick use later, just thaw and stir.