Vegan Sour Cream


1 cup raw cashews, preferably soaked

½ cup water

1/3 cup fresh lemon juice

½-1 tbsp nutritional yeast

¼-1/2 tsp Celtic salt

1 tsp maple syrup


Add all ingredients into a small blender and blend until very smooth.

Transfer to a container, keeps for 1 week in the fridge.

To serve, dollop over borsch soup.​

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