Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys vegan sour cream, gf df ef sf. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Vickys Vegan Sour Cream, GF DF EF SF is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Vickys Vegan Sour Cream, GF DF EF SF is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys vegan sour cream, gf df ef sf using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Vegan Sour Cream, GF DF EF SF:

1. Prepare 260 grams unsalted cashews
2. Prepare 1 tbsp apple cider vinegar
3. Get 1 tbsp lemon juice
4. Make ready 1 extra lemon juice or vinegar to taste
5. Take 1/2 tsp salt
6. Take 240 ml water or as required

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Steps to make Vickys Vegan Sour Cream, GF DF EF SF:

1. Soak the cashews in boiling water for an hour or let soak overnight
2. Put in a blender with the lemon juice, vinegar and salt and puree scraping down the sides as needed for a couple of minutes
3. Start adding water slowly, 4 fluid ounces at a time leaving a few minutes inbetween so you don't add too much. You will see it thin out to the right consistency this way
4. Taste and add more lemon juice or vinegar to your taste
5. Refrigerate for 3 hours to let the flavours combine before using. This will keep in the fridge for 2 - 3 weeks or it can be frozen

Vickys Vegan Sour Cream, GF DF EF SF. Vickys Flour Tortillas, GF DF EF SF NF. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Vickys Vegan Sour Cream, GF DF EF SF. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut.

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