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.