Favourite Faux Sour Cream #1

1 c raw cashews, washed*

1 ¼ c boiling water

½ t garlic powder

1 t salt or salt substitute

¹/₃ c lemon juice

Put the washed cashews into the blender.  Add the garlic powder, salt, then add enough of the boiling water to just cover the cashews.  Blend until it gets to thick.  Start adding the rest of the water slowly and blend until very smooth.  Once smooth, add the lemon juice and whiz briefly.  Chill well before using.  

This is great as a dip for chips, raw veggies, baked potatoes, and salads, perogies, anywhere you would like to have sour cream.

Makes 2 ¼ cups, and freezes well.

Wash:  Cashews, come from third world countries, sanitation is limited, and often drying of nuts vegetables, and rices takes place on the pavement where automobiles, animals, and people travel.  Measure the cashews into a pint sized jar.  Cover the opening of the jar with a piece of window screen about 6 inches square, and screw the ring on.  Warm the jar with hot tap water, then drain, and pour boiling water to fill the jar.  Let that sit about 10 min, then thoroughly rinse the cashews, and then put them into the blender.