The other night I made that amazing baked enchilada recipe from the Oh She Glows cookbook.Yum! It provided three nights of dinners for hubby and me so on the second night I improved it with some sour cream. The trick for making good sour cream is in the soaking of the cashews. Soak for at least 8 hours for a creamy version. It also gets thicker if left in the fridge for awhile.
1 cup soaked cashews
1/2 cup water
2 Tb freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon Dijon mustard
salt
Rinse cashews and place in vitamix. Add other ingredients and give it a whirl! Chill in fridge for at least an hour for extra yumminess. Last about a week in the fridge... but not in my house.
Than you to Cookie and Kate for the recipe.
