Step 1

Soak cashew nuts, either for about an hour in hot water or for several hours in cold water (placed in the fridge). The main thing is to have them somewhat soaked. Then drain.

Step 2

Blend *) the cashews with the water and vinegar (the liquid from the pickles) until you get a smooth cream. It's a bit liquid at first but gets nice and solid again in the fridge.

Step 3

Place a cheesecloth*) (or something similar, like a tea towel) in a colander, pour in the yogurt and leave to drain in the fridge for at least overnight.

Step 4

When the yogurt is drained, take the butter out of the fridge about 15 minutes before you plan to use it to make it easier to mash. Mix the butter with the drained soy yogurt. There shouldn't be any pieces of butter left over.

Step 5

Finely chop the onions, capers, and pickles (the smaller, the better) and add to the drained yogurt and butter (or cashew sour cream).

Step 6

Add all spices, that is paprika powder, mustard, cumin, salt, and pepper (and if you wish a pinch of chili and/or smoked paprika powder) and stir.

Step 7

Leave to soak in the fridge for at least 30 minutes.