From: Vegan Holiday Cookbook by Isa Moskowitz

Ingredients:

1. 1 cup raw cashews, soaked in water for at least 2 hours and drained
2. 1 (14-ounce) can of coconut milk
3. ½ cup fresh lemon juice
4. ¼ cup refined coconut oil, melted
5. ½ teaspoon onion powder
6. Big pinch of salt

Directions:

1. In a blender, puree all the ingredients until completely smooth; this can this can take up to 5 minutes depending on the strength of your machine.
2. Periodically stop the machine to keep it from overheating and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
3. Transfer the sour cream into a quart sized container, cover, and let set for at least a day.
4. Dollop away.