Very Vegan Sour Cream

Soak raw cashews in water for at least 4 hours or overnight to soften them, then drain and rinse thoroughly.

Place the soaked and drained cashews into a high-speed blender or food processor.

Add fresh lemon juice to the blender to provide the characteristic tangy and acidic flavor of traditional sour cream.

Add a pinch of salt to the blender to enhance and balance the overall flavor of the mixture.

Add a small amount of light liquid such as water or light coconut milk to help achieve a smooth and creamy consistency.

Blend all ingredients on high speed for 2 to 3 minutes, stopping occasionally to scrape down the sides, until the mixture is completely smooth and creamy.

Taste the mixture and adjust seasoning by adding more lemon juice for extra tang or salt as needed.

Transfer the vegan sour cream to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to firm slightly.