Vegan Sour Cream with Cashews

Step 1

Put the cashews in a medium size bowl and add enough boiling water to submerge the nuts completely. Let stand for 15 minutes. (*If you're NOT using a high-powered blender, soak the cashews for 45 minutes.)

Step 2

Drain the nuts and dump them into a blender. Add the remaining ingredients and blend on high speed until completely smooth; at least 60 seconds and as long as 3 or 4 minutes if NOT using a high-powered blender.

Step 3

Scoop the sour cream into a bowl and let it rest in the refrigerator for at least 30 minutes before serving. Store leftover sour cream in the refrigerator. The flavor and texture of vegan sour cream are best when used within 48 hours, but it will keep in the refrigerator for 7 days.