2tablespoonfreshly squeezed lemon juiceapprox half a large lemon
Add all your ingredients to a high speed blender and process until smooth and creamy.
Refrigerate for one hour or longer before serving to chill and thicken.
Use unsalted, raw cashews. Whole cashews or pieces work fine, but make sure they are not roasted and not salted. You don't want any roasted flavour in your non dairy sour cream. The richness and creaminess is best when using RAW cashews.Soak your cashews. If you DO NOT have a high speed blender like a Vitamix, Blendtec, or other powerful blender, soak your cashews first to avoid grittiness. I like using a quick soak method (as opposed to overnight). Boil some water in a kettle or on stove top and cover the cashews with the boiling hot water for 30 minutes. Then drain and use as directed.Chill in the refrigerator. This really tastes best when chilled. Plus it will thicken up in the fridge and truly resemble the texture of full fat sour cream once chilled. If you're in a hurry, stick it in the freezer for 15 minutes instead. (Just don't forget it in there.)Leftovers keep refrigerated for up to 1 week or freeze for up to 2 months.