Remove cashews from water and transfer to a food processor. Add the rest of the ingredients.
Process until smooth and creamy (3-5 minutes). Add more milk if you find it needs to be creamier.
And there you have it. That’s it. It’s super simple and pretty good. Though, I wouldn’t serve it to non-vegan friends and try to pretend like it was real sour cream. I did try it on some tacos today and quite liked it. However, most likely I’ll be sticking with using this in recipes, such as baked goods, where it's a little more hidden.