Here is a tangy vegan-soured cream! Here’s how.
The 5-ingredient recipe starts with cashews that have been soaked. Cashews make a creamy base with a neutral flavor. Add your probiotics after blending and soaking. This will begin the culture process.
The best way to make this sour cream is by letting it rest for 48 hours. The longer you leave it at room temperature to sleep, the thicker it becomes and the tangier it gets (just like our Coconut Yogurt!) ).
Add your apple cider vinegar, lemon, and salt to the dish for more flavor. Swoon!
Add some adobo or chipotle sauce to the sour cream for a spicy, smoky twist. Or blend it with avocados and limes for avocado crema. This sour cream would go well with any Mexican dish. It was delicious on a baked sweet potato with salsa and avocado. Add our 1Pot Black Beans to get more fiber and protein!
Ingredients
- 1 1/4 cup raw cashews
- Take 2-3 probiotic capsules*
- One cup of water
- 1/4 teaspoon sea salt
- Lemon juice, 1 tbsp
- 1 tsp apple cider vinegar
Instructions
- Cashews can be soaked in hot water for an hour or in cold water for six hours or overnight. Drain.
- Add the drained cashews and water to a High-Speed Blender and blend until smooth and creamy. Scrape down the sides of the blender as necessary.
- Add the contents of the capsules to the mixture. Stir the mixture with a wooden spoon or plastic spoon until it is fully incorporated. Metal can react with probiotics.
- Cover the jar with cheesecloth or a thin towel, and secure it with a rubber band. Rest on the counter for 24 to 48 hours (preferably in an area warmer than 21 degrees C (70 F). The longer you let it rest, the thicker it becomes and the more tangy it gets. We found that 48 hours was the perfect amount of time.
- When you have reached the desired tanginess, add the apple cider vinegar, lemon juice, and salt. Mix thoroughly.
- Taste the mixture and adjust if necessary by adding more salt, apple cider vinegar, or lemon juice to increase acidity.
- Refrigerate at least six hours for sour cream that you want to use cold. Keep covered in the refrigerator for up to 5 days. When mold forms or the food no longer tastes and smells good, you’ll know that it has gone bad.
