Cashew Sour Cream
Made with cashews instead of dairy, this vegan sour cream can be used as a topping for any soups, chili, or taco dishes you usually top with sour cream.

Place cashews in a bowl and cover with a few inches of water.

Let soak until soft 8 hours to overnight.

Drain and rinse cashews; transfer to a high-powered blender.

Add 4 tablespoons water lemon juice vinegar and salt.

Blend until cashews are finely ground.

Scrape down the sides of the blender and add remaining water; blend until very smooth.

Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.