Sour Cream

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1 cup raw cashews, soaked for at least 4 hours, drained
½ cup of water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon of sea salt
¼ teaspoon Dijon mustard

Mix all ingredients in a high powered blender. I’d recommend making multiple batches so it can get as smooth as possible. Refrigerate for best taste.

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