Submitted by Donna N.
1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 -2 teaspoon apple cider vinegar
1 small lemon, juice of
Cover cashews with water and soak for a few hours or overnight
Pour off all water, and place nuts in food processor.
Add 1/4 cup cold water, salt, vinegar and lemon juice.
Puree for 3-4 minutes or until completely smooth and creamy in consistency.
Use in any recipe that calls for sour cream.
Refrigerate in an airtight container for up to a week.