Here is a dairy free version of sour cream!
1 cup raw cashews, soaked in water over night
1/4 teaspoon salt
1/4 cup cold water
1 1/2 teaspoons apple cider vinegar
juice of one lemon
Pour off water from cashews and place in food processor with remaining ingredients.
Puree until completely smooth, about 3 minutes.
Refrigerate and use with any recipe calling for sour cream.