1 1/2cupsraw cashews(210 g; soaked for at least 2 hours and drained)
2tablespoonsfreshly squeezed lemon juice
1tablespoonfreshly squeezed lime juice
1/2teaspoon+ 1/8 teaspoon Kosher salt
Instructions
If using a high-speed blender: place all ingredients in your blender along with 2/3 cups water. Blend for 2-3 minutes, stopping once to scrape the sides of the blender down, or until you have a thick, completely smooth cream.
If using a food processor: place all ingredients into the bowl of a food processor fitted with the S blade. Process for about 30 seconds, in order to break the cashews down. Stop and use a spatula to scrape down the sides of the food processor. Begin processing again, and while the processor is running, add 2/3 cup water to the machine in a thin stream. Process the cashew sour cream for a full 5 minutes, or until it's thick and very smooth. Stop as needed to scrape the sides of the processor down along the way.
Taste the sour cream and add additional salt, lemon or lime juice to your liking. Serve or store.