- Place cashews in large heat-proof bowl or measuring cup. Cover with boiling water and let sit 30-60 minutes (alternatively, you can let covered with room temperature water 8 hours overnight). Cashews are ready when they break apart easily with fingers.
- Drain cashews and blend with the salt, lemon or apple cider vinegar and about 1½ cups new water. Add more water as necessary to create consistency similar to sour cream or yogurt. Let blend for 1-2 minutes until very smooth and creamy, adding more water as necessary. Taste for salt. And add more salt or acid as needed.
- If making one of the variations add to blender in step 2.
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