Over the next few weeks I have posts planned that include sour cream. In my neck of the woods, dairy-free sour cream is hard to come by and when I can find it it is über expensive. So to prepare for my jacket potatoes stuffed with meat-free taco mince I am sharing my favourite dairy-free cultured sour cream recipe.
I won’t waffle today as I am wont to do. This sour cream needs to sit for two days so we’d best get our butts in to the kitchen, tout de suite. You’ll need 5 ingredients for this pot of sour and creamy goodness.
- probiotic tablets
- apple cider vinegar
- fine sea salt
and water. I don’t count water as an ingredient because, well, it’s water.
DAIRY-FREE CULTURED SOUR CREAM = NO COOKING SKILLS REQUIRED
This recipe is a no-brainer. Blend, stir, sit, stir again. Done. The only thing you will need to hone is a little patience.
You could make this sour cream without the culturing process and there are a lot of recipes that do just that. But if you have the time and the inclination to make this cultured version you can’t beat the authentic tang the fermentation process provides. Just like my vegan cabbage kimchi, some things just take better with a little time.
The sour cream thickens and becomes fantastically tart. Besides, think of all that wonderfully good bacteria you are adding to your gut.
If, like me, you sometimes miss the comforts of an omnivorous diet (you’re going to want to check out 35 carnivore-approved vegan meals if you do ) having some choice back pocket basics that are close to the Real McCoy is a boon. While I’ll never go back to my carnivorous ways, it’s good to know I can have my fuzzy vegan feelings and a bowl of sour cream to bury my face in to too. Enjoy, x.
If you like this sour cream, you might like to check out these recipes:
Dairy-Free Cultured Sour Cream Recipe
- 1 1/2 cups raw cashews
- 1 cup water
- 2 dairy-free probiotic capsules
- 1/2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/4 tsp fine sea salt
- Soak the raw cashews in a bowl of water overnight or for at least 4 hours.
- Drain and rinse the cashews and add them to a high-powered blender with the cup of water. Blend until completely smooth and thick.
- Transfer the cashew base to a bowl. Empty the contents of the probiotic capsules to the cashew cream and using a wooden or plastic spoon, stir to completely combine. Transfer the mixture to a steralised jar. Cover the jar tightly with muslin and fix with an elastic band. Leave the jar in a warm space away from direct sunlight for 48 hours.
- After the 48-hours (or longer if you want it super tangy) stir in the apple cider vinegar, lemon juice and sea salt. Taste and adjust if needed. Serve immediately or store in the fridge in a sealed container for up to 3 days. It will thicken more refrigerated.