A dollop of this "cream" is great to tame a firey soup!
* 1 cup raw cashews (must not be roasted or salted)
* 1/4 teaspoon salt
* 1 to 2 teaspoons apple cider vinegar
* Juice of one small lemon
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.