Vickys Vegan Sour Cream, GF DF EF SF

Soak the cashews in boiling water for an hour or let soak overnight

Put in a blender with the lemon juice, vinegar and salt and puree scraping down the sides as needed for a couple of minutes

Start adding water slowly, 4 fluid ounces at a time leaving a few minutes inbetween so you don't add too much. You will see it thin out to the right consistency this way

Taste and add more lemon juice or vinegar to your taste

Refrigerate for 3 hours to let the flavours combine before using. This will keep in the fridge for 2 - 3 weeks or it can be frozen