From: Vegan Holiday Cookbook by Isa Moskowitz
1 cup raw cashews, soaked in water for at least 2 hours and drained
1 (14-ounce) can of coconut milk
½ cup fresh lemon juice
¼ cup refined coconut oil, melted
½ teaspoon onion powder
Big pinch of salt
Directions
- In a blender, puree all the ingredients until completely smooth; this can this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
- Transfer the sour cream into a quart sized container, cover, and let set for at least a day. Dollop away.
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