Drain your soaked cashews and rinse them until the water runs clear
In a blender, combine the cashews, water, lemon juice, vinegar, salt and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides. If you’re having trouble blending the mixture, slowly blend in additional water as needed for a thinner consistency
Taste and add additional lemon juice if you would like, or addtnl salt if a more intense flavour is desired. Serve immediately or chill for later
Recipe Note
The sour cream will thicken up a bit more once rested. Leftovers keep well, chilled
