Add cashews, ¾ cup water, lemon juice (and/or apple cider vinegar), and salt, to a high-speed blender and blend on high until smooth. Add the rest of the water if needed.
Taste and adjust salt to your liking, then transfer to a glass container or jar to chill in your fridge for a few hours.
Once chilled, serve your dairy-free sour cream with burritos, chilis, soups, taco bowls, and more. Happy eating!
Notes
Start with less water: Begin blending with the smaller amount of water and add more as needed to achieve the right consistency. This step gives you control over the thickness of your sour cream.Use lemon and vinegar: Both add tanginess in slightly different ways. Lemon juice adds brightness, while vinegar gives a fermented depth.Nut-free alternative: If you have nut allergies, sunflower seeds are a great alternative to cashews. They require a similar preparation method and yield a similar creamy result, but the flavor will differ slightly.If you're short on time, you can quick-soak the cashews by submerging them in boiled water for 1 hour. This won't soften them as much, but it works in a pinch!Scrape down the sides of the blender a few times to make sure all the cashew pieces are blended evenly.Chilling is key for achieving the right consistency and allows the flavors to meld together. I recommend leaving it in the fridge overnight.Nutritional information is a rough estimate and should not be taken as health advice.