Crudites with Cashew Nut and Tahini Cream

assorted vegetables for serving, allow 8–10 pieces per glass: I used blanched asparagus, green beans and baby carrots along with spears of fresh cucumber
Cashew nut cream
1 cup raw cashew nuts, soaked in cold water for at least 8 hours
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon soy sauce
2 cloves garlic, crushed
3 tablespoons sour cream
¼ cup water
sea salt and ground pepper