Drain cashews and add all ingredients to a high speed blender like the Vitamix.
Blend until completely smooth, about 2 minutes (if you do not use a Vitamix it could take longer).
Store in an airtight, glass container in the refrigerator for up to 10 days. This recipe will make about 2 cups and thickens as it cools.
Notes
Out of cashews? Try substituting in slivered almonds or whole almonds that have been soaked over night. Or, for a low fat option, substitute in one 14 ounce package of silken tofu, skip the cup of water and halve the lemon juice (use 1/8 cup). Please note using tofu will yield a less flavorful sour cream.
This cashew sour cream thickens quite a bit as it cools and refrigerates. Feel free to add splashes of additional water to it to thin it out as needed.
The only ingredients of the cashews should be cashews. If you use anything other than raw cashews the result will NOT be the same.
Soaking the cashews helps remove the sweet flavor of cashews.
Do not use this larger Ninja Blender to make this recipe. I only recommend using a Vitamix, or blenders that have the single serving cups.
Storing this in an airtight glass container will allow it to stay fresh the longest.