Cashew sour cream - an oldie but goodie.

1 C raw cashews (raw, unsalted)
1/4 t salt
1-2 t apple cider vinegar
1 small lemon, juice of

This is an easy one.

Soak the cashews in water overnight. Drain afterward.

Place the cashews, 1/4 C cold water, salt, vinegar, and lemon juice into a blender or food processor.

Puree for 3-4 minutes, until smooth and creamy.

Can be kept refrigerated in an air-tight container for up to a week.