A very simple yet so delicious vegan sour cream recipe you'll never want to live without. Keep a jar of this in your fridge and add about a spoonful to your plate of chili, soup or curry. You could also eat it as a dip with potato wedges or on a baked potato. The possibilities are endless.
Drain and rinse cashews and place into a blender, together with all the other ingredients and 1/2 cup of water. Blend on high for a minute or so until smooth and creamy.
Transfer to an airtight container and leave in the fridge until serving.