This nut based "cream" sauce mimics sour cream quite well. I serve it with tacos, soups, as the base for dips, in wraps and burritos and anywhere else sour cream is called for. The trick is to plan ahead in order to allow time to soak the cashews as well as to use a good blender to get the creamy consistency. Neglecting either of these will still give you a good tasting condiment but will most likely result in a different texture.
Dairy Free "Sour Cream"
1 cup cashews (presoaked for at least 4 hours)
Juice of one lemon
1/4 teaspoon of Himalayan sea salt or to taste
1/4 cup water
1. Process cashews, lemon juice and salt until well combined.
2. Add water little by little and process until desired consistency.
3. Continue to blend until lite and fluffy.