I love this stuff! As a plant based eater and someone who can’t do sour cream this is a great substitute.
With thanks to Angel Liddon at ohsheglows.com
In a bowl, combine 1 cup (250ml) raw cashews and enough water to cover them and soak for 8 hours or overnight (for a quick soak method, put the cashews in a bowl, pour boiling water over them until the cashews are covered, and soak for 2 hours). Drain and rinse the cashews and transfer them into a blender with 1/2 cup to 1 cup (125 to 250ml) water. Less water will give you a thicker sauce. Blend on high speed until the cream is smooth. If using the cashew cream for a savory recipe, add a pinch of salt, if desired.
To make Cashew Sour Cream, add the following ingredients to the blender with the cashews and water and blend on high speed until smooth:
2 tsp (10ml) fresh lemon juice
1 tsp (5ml) apple cider vinegar
1/2 tsp plus 1/8 tsp (2.5ml) fine grain sea salt, or to taste