Step 1

Soak cashews for at least 3 hours or overnight in cold water. To speed up the process, you can also boil them for 10-15 minutes or until softened, then drain and rinse.

Step 2

In a blender, combine all ingredients. If using a high-speed blender like a Vitamix, use less water, about 1/4 cup. Blend until the mixture is completely smooth and creamy. You will need to stop the blender occasionally to scrape down the sides as necessary. Depending on your blender this might take a couple of minutes.

Step 3

Taste the cream and adjust seasonings. If you prefer more tang, simply add more vinegar or lemon juice. Serve the vegan sour cream immediately or chill in the fridge if you want to use it later.

Step 4

Store leftovers in a glass jar with a lid in the fridge for up to 6 days. The mixture will thicken a bit in the fridge. If you prefer a thinner cream, simply whisk in a little water. Enjoy!