Vegan Sour Cream



1 cup raw cashews
1 1/4 cup light soy milk
1/4 cup + 1 tbsp water
5 tbsp lemon juice/vinegar
1/8 tsp Celtic salt
1 tsp maple syrup/raw sugar
1/8 tsp Xanthan Gum (optional)


1. Add all ingredients except Xanthan Gum into a blender and blend until very smooth.
2. Add Xanthan Gum, blend for a few more seconds or until the cream thickens to desired consistency.
The longer you blend it, the thicker it gets.
3. Transfer to a container, keeps for 1 week in the fridge.

To serve, dollop over borsch soup or anything that calls for sour cream.