I just love the fresh, pure beauty of cashew sour cream with its soft tangy avour and silky texture. Lovely served alongside crisp roasted wedges for dipping, or dolloped into a bowl of fragrant soup.
2 cups raw cashews, soaked overnight
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 clove garlic
1 tsp dijon mustard
flaky sea salt
Place all the ingredients in a food processor or high- powered blender, and blend until completely smooth. This can take up to 5 minutes, and you might need to scrape down the sides a few times.
Add a little more olive oil, if needed, to reach a sour cream consistency.
Season to taste.
Transfer to an airtight container and store in the fridge for up to 5 days.
Recipe from Eleanor Ozich