Vegan Sour Cream
This vegan sour cream can be used as is or it melts great as a ricotta style cheese on pizza or anything that goes in the oven. It gets a nice golden-brownish color when baked.
1.5 cups of soaked cashew
All the cream from a 13.5 oz can of coconut milk
3 tbs of lime juice
2 tsp of sea salt
Soak cashews for 1-2 hrs. Drain and Rinse cashews. Refrigerate a can of coconut milk, to separate the cream. Process the cashews first till creamy consistency.
Combine the rest of the ingredients with cashews and continue to process until desired creamy consistency. Refrigerate when done.