Vegan Cultured Sour Cream Recipe
Thick, creamy and perfectly tangy, this vegan cultured sour cream takes a little down time to prepare but...it's so worth the wait
- 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.
Use a steralised jar that is at least a 1/3 larger than the amount of cashew cream. The cream will swell during the fermentation process. Trust me. I learned the hard way.
Do not use a metal spoon to stir in the probiotic powder.
To sterilise a jar, first wash it in a dishwasher or in hot soapy water. After drying with a clean cloth, place the jar in a cold oven before turning the oven on to 110 degrees C (230 F) Once the oven has reached the correct temperature, leave the jar in there for 10 minutes. After 10 minutes, carefully remove the jar from the oven and place it on a clean cloth to cool.
Calories: 118kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1.5mg