1 cup raw cashews
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 cup water (or more depending on desired thickness)
1/2 teaspoon sea salt
1) Start by soaking the cashews for a couple of hours. They will swell up and bit and get soft. Once soaked, rinse well.
2) Combine all ingredients into a blender or food processor (I used a Vita-Mix) and blend until creamy. You can add more water if you want a thinner sauce.
This started out as a raw "sour creme" but DR says it tastes a lot like a creamy, cheesy pasta sauce. This is a nice base recipe and I hope you find some new and exciting things to add to it to make it even more awesome.
Source of recipe: I was playing in the kitchen and made this. It is inspired by some tofu "sour cream" recipes on here. I didn't have any tofu!