From the blog Gluten Free by the Bay, this recipe is recommended as remarkably similar to real sour cream. The author utilized a dollop of this “cream” to tame a firey soup!
Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.