If you are sensitive to dairy or avoiding it for other reasons, this dairy free option can be used in any recipe that calls for sour cream.
1 1/2 cups raw cashews, soaked for 2-4 hours, rinsed and drained
1/2 – 2/3 cup filtered water (the amount of water will depend on how long the cashews were soaked and the desired consistency)
3 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1 tsp. apple cider vinegar
1/4 tsp. Himalayan or sea salt
1. Place cashews, 1/2 cup water, and the remaining ingredients into the container of a high speed blender like a Vitamix and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend until the mixture becomes smooth and starts to thicken. With the motor running, slowly add more filtered water until you reach your desired consistency keeping in mind that cream will thicken slightly when refrigerated.
3. Store in the refrigerator in an air tight container like a mason jar.