Vegan Sour Cream - cultured / with probiotics
This homemade vegan sour cream is rich, tangy, and dairy-free, made from cultured cashews and a touch of lemon. It needs a little patience for fermenting, but it is surprisingly easy and the result is impressively creamy.
Ingredients
- 1 ½ cup raw cashews ~200g
- ½ tsp probiotic powder from probiotic capsules
- 1 cup filtered water ~230ml
- ¼ tsp sea salt
- 1 Tbsp lemon juice
Instructions
- Soak the cashews in water overnight.
- Discard the soaking water.
- Add the cashews to a food processor and blend until creamy and smooth.
- Transfer the mixture into a jar and add the probiotic powder.
- Stir in the powder to incorporate, cover the jar with a kitchen towel, and let it sit at room temperature for about 48 hours.
- When the cream is ready and thick, stir in the salt and lemon juice.
- Store in the refrigerator and enjoy however you like!
Notes
The probiotic powder comes from emptied probiotic capsules. Fermentation time may vary with room temperature - warmer rooms ferment faster, so check the cream's tang and thickness as it sits. Store in an airtight jar in the refrigerator for up to 5 days.