1 cup raw cashews

2 teaspoons apple cider vinegar

Juice of 1 small lemon, OR half of one small lemon if you just peel it and throw it in the blender

1/4 teaspoon salt

1/2 red onion, diced

2 tablespoons olive oil

1 tablespoon fresh, chopped chives

2 tablespoons dried parsley 

1/4 teaspoon garlic powder

Water for thinning



Soak your raw cashews over night, or about 10 hours.

Place your soaked cashews, apple cider vinegar, lemon, and salt in a Vitamix or other high-powered blender.

Blend until smooth, adding small amounts of water when needed to get things moving.

Once smooth, transfer to a bowl.

Heat oil in a pan over medium heat, then add diced onions. Cook until onions are caramelized-time will vary depending on how thin you diced your onions. Once onions are caramelized, allow them to cool.

Once cooled, add your caramelized onions, chives, and parsley to your cashew “sour cream.” Mix thoroughly, and add water until desired consistency is reached.

Let it sit in the refrigerator for a few hours and then enjoy!