This vegan cashew sour cream is smooth and rich in flavor. It can be used anywhere where sour cream is required—it goes very well with my tofu chicken salad too.
Place cashews in a bowl and cover with 2-3 inches of water. Soak overnight or for at least 3 hours.If using a high-powered blender, you can cover cashews by about 1/2 inch with boiling water. Let soak for 30 minutes.
Drain cashews, rinse and add to blender along with vinegar, water, lemon juice, and salt.
Blend until nice and creamy, stopping to scrape down the sides every now and then. Add more water as needed.
This sour cream is best if refrigerated for at least an hour before serving. but will do fine if served right away. The sour cream will get thicker after chilling.