Usually I boil my cashews for 15-20 minutes but for some reason I didn’t this time. I’m actually about half way through the blending process and giving my Vitamix and I a break. I’ve been slowly adding water so the blender won’t bog down. I must have added almost a cup total (!). My idea is to slowly add as much water as needed to get the sour cream super smooth, then use the blender’s heat to evaporate to the perfect consistency.

[Edit] Finally done! The trick is to start blending at the lowest speed, blend for 10 seconds, crank up the speed one level, and keep going. When the blender bogged down I took a 5 min. break, added about 1/8 cup water, and began again from the lowest speed. It’s a glorious thing indeed when you can finally blend the cashews at the highest level for a full minute and get that silky smooth texture.

You’ll need to be patient. Also, it’s a good idea to rest your food processor every once in a while and give it a chance to cool down.

You can, but it tends to not make it quite as smooth.

Hi Laura, so glad you like it! We use the stick attachment (tamper) a lot! It helps in making it very smooth. You can also try soaking the cashews in boiling hot water for 15 minutes before you start.

Totally agree Carla! 🙂

Thanks so much Larissa!