Replace 1 tablespoon lemon juice with 1 tablespoon white wine vinegar
Add ½ teaspoon Dijon mustard
Add ¼ teaspoon onion powder
Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
For Cashew Sour Cream, make the cashew cream recipe replacing 1 tablespoon lemon juice with 1 tablespoon white wine vinegar and add the mustard and onion powder for extra tang.
*Cashew cream is best made in a high-speed blender, like a Vitamix. If you have a less powerful blender, you may have to blend longer (up to 1 minute). You can also soak the cashews for 4 hours or overnight to soften and make them easier to blend.