Dairy free sour cream

If you're dairy-challenged like me, you'll understand the pure joy of figuring out how to make something that tastes just as good as, if not better than, the dairy-full original. I make my perogies dairy free and then top them with this dairy free sour cream. It's awesome. Nearly life-changing awesome. And brings back those nostalgic flavours from my childhood, minus the stomach ache.

1c. raw cashews
boiling water to cover
1/2c. fresh water
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1/2 tsp. dry mustard powder
1/2 tsp. salt

Put cashews in a bowl and cover with boiling water. Let stand for 1 hr.

Drain the cashews and add them to a high-powered blender (like a Vitamix). Add the fresh water and remaining ingredients and blend on high until smooth. Refrigerate to cool and thicken it up a bit. Then plop a lot of it on your plate of perogies (or whatever else you enjoy sour cream on).