Notes

• It’s important to use raw cashews because the toasted ones have a stronger flavor.
• I’d also use unsalted cashews so you can add salt to taste later, but it’s up to you.
• You can substitute water for any plant-based milk, although water works great.
• I’d recommend you only use store-bought lemon juice if it’s made with simple ingredients, but I’d use fresh juice. You can also replace it with apple cider vinegar.
• I used Himalayan pink salt; any type of salt will work, though. 
• Nutritional yeast will make your sour cream tastier, but you can omit it if you don’t have any.
• I haven’t tried to make this recipe with other nuts, although cashews are the best choice because they have a neutral flavor and a very creamy texture when blended.
• Use a powerful blender and soak the cashews for 8-12 hours to get a smooth and creamy texture.
• Serve as a topping to your vegan chili, vegan tacos, baked tortilla chips and this delicious vegan burrito. It also works well as a dip and as a salad dressing.