This cashew sour cream is a super simple, dairy-free recipe that can easily be whipped up in 5 minutes or made in bulk. Only 4 ingredients and a few minutes then you’re ready to swirl into soup or drizzle over tacos.
In a high-speed blender, add all ingredients except for the water. The amount of lemon and garlic to cashews you use will depend on the flavor you want to create. For every 1/4 cup or so of cashews, a good place to start is about 1/2 lemon and a good sprinkle of garlic. You want just enough lemon to create that "soured cream" taste, and the garlic help bring balance.
Add a splash of water to help start the blending process. Blend on high until very creamy, streaming in additional water as needed to reach desired thickness.
Taste. Assess the thickness, amount of lemon and seasonings. Adjust with more lemon, garlic, salt or water. If you’ve added too much water, blend in additional cashews to make it more thick. Blend again until creamy.
Serve immediately or keep in the fridge 3-5 days.