Let us show you how. I do plan on getting the right stuff and trying again as I too love your stuff! This makes the blended cashews silky, with no nut texture. A slightly darker layer on top can be normal since it’s been exposed to air. First, you need to soak the sunflower seeds. Thank you, I am so curious what the extra ingredients (salt, lemon juice, acv) would do to it, but it’s so good just plain. i mixed it all together. It is thick, but has a slight foamy texture. The yogurt is high in the nutritional content, while the sour cream leads the fat content. I placed it in my warming drawer on bread proof for about 20 hours…and voila I have my sour cream!! Marianne, I think sunflower seeds or macadamia nuts would be a good option. Or is this normal? Great! My only problem was my batch was grittier than I would have preferred (likely my blender, a Ninja) The second batch I made was much the same, I just modified a few things. Any suggestions as to what I did wrong? We’re so glad you enjoyed it, Kelly! I think it should! Yogurt, kefir, sour kraut, cheese, cottage cheese, kombucha, and even “real” olives and pickles have been cultured with probiotics as far back as history goes. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. Made this and loved it! Sour Cream vs. Yogurt. What strength probiotics did you use? Your email address will not be published. Serving size is 1/4 cup. Your recipe says leave in a room more than 70 F. My house is around 78F to 79F, is this temperature too high? Thank you so much for sharing! We’re so glad you enjoy our recipes! Hi Kimberley Thanks so much for the recipe! Is there any way to ever get rid of that cashew texture? One recipe I found is just like this one, but obviously the texture is thicker, and they use unflavored vegan yogurt to add the probiotics to their blend. Just finished a batch. *Prep time reflects a 1-hour quick soak for the cashews, 30 minutes prep for adding probiotics and lemon (etc. What brand of probiotics did you use? I use a 50 billion capsule by Renew Life. I tried your mayonnaise, love it and it’s much tastier than anything I’ve bought, not to mention, much less expensive. 1 or 2 Tbs sour cream Measure sour cream into a bowl. Cover with a piece of cheesecloth or a very thin towel and secure with a rubber … I’m not sure, but follow those links for more info! It tastes almost moldy. Once soaked and blended, add your probiotics to get the culturing process started. Can I use this vegan sour cream in a bundt cake recipe to replace regular sour cream? I was wondering the same thing. I have a question about the cultured sour cream I’m trying; How much water do I add to the cashews & the probiotic to culture? thanks! Keep up with your great content. The sour cream is prepared by the fermentation of the cream, whereas the yogurt is prepared by fermenting the milk. I love both of those things. The more it sets the more cultured like it will get. Hi Sue, so sorry to hear it didn’t work out for you! We loved it on a simple baked sweet potato with avocado and salsa. Thank you! The longer it rests, the thicker and tangier it will become. I only need about 2 TBS, so I only made half a batch. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. i have to drive a ways for raw cashews, Thanks! Thank you sooooo much! You can also subscribe without commenting. Taste test and adjust as needed, adding more lemon juice for acidity, salt for saltiness, or apple cider vinegar for tanginess. Pour into an airtight container in the fridge for 1-2 hours to firm it up. Stir with a wooden or plastic spoon (not metal as it can react with the probiotics) until fully incorporated. So good. Those are way too expensive. Anyone else working with a bit less power, this is your solution! If I had a commercial grade food processor, or a vitamix, I’m certain I wouldn’t have needed to tweek at all, but the results were spot on a creamy textured sour cream. One yes and one no. I too was curious about freezing a portion of the recipe. Soak cashews in very hot water for 1 hour or in cool water for 6 hours or overnight. I read that the secret to the flavor is in the probiotic that you pick as each differ in how many strains of Lactobacillus bacteria and beneficial Bifidobacterium they contain. Cover First batch was thicker, still playung with time and capsules. It was either this recipe, or the one with nutritional yeast in it, but there seemed to be less complaints about this one. Will this hold up under heat? I’m starting another batch now, maybe I’ll try it this time! I followed your instructions quite accurately, or so I thought, until I removed the cheese cloth after 48 hours, preparing to add the next ingredients to adjust the tanginess . (I thought this didn’t have prebiotics when I ordered them.) Could I mix this with melted dairy free chocolate successfully? Cover with a piece of cheesecloth or a very thin towel and secure with a rubber band. 40 billion is pretty great. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. Enjoy wherever sour cream is needed. I’m trying out a noodle dough with aqua faba instead of eggs. Also I have what is allegedly a high speed blender and let er rip for at least two minutes. I simmer my cashews for about a half hour until they’re soft enough to mush with my fingers. He also has an allergy to cashews, and it seems like those are a frequent appearance in your awesome recipes. Yay! I have capsules that are 40 billion cfu. Anybody have tips on mastering the texture? I’ve made it twice now and even non-vegans think it is better than dairy sour cream. Hmm, we’re not familiar with that. It was so perfect as is. can you save some (the one I made) Is it necessary to use the probiotic or can I omit it? Hi the cashew one AMAZING, bur if I made it with tofu would it culture as well like the nut one. Try cashew cheese with them too, it’s incredible!! Can you clarify? Also it makes a lot, will probably do a half batch next time since it’s only 2 of us eating it before it goes bad. What is vegan sour cream made from? My mixture was nothing like yours in the video. The only change I’ll do is just a tad less lemon juice! Probably no need to let it “ferment” in that case – just use it once you’ve mixed it. Tangy vegan sour cream is here! In sour cream, the process of re-pasteurization is compulsory after the process of fermentation. It will keep … I took your cue from the photo and put it on a baked sweet potato with some steamed broccoli and dairy-free pesto I made with almonds. It had different colors, a weird texture , and a nasty smell. It is absolutely yummy, perfect! xo. Does it do anything beneficial in any time period? I blend it up in my immersion blender and it comes out smooth. Use the powder from the capsule only and discard the remaining capsule. Will the capsules I used add any tangyness? Did you make sure to use a probiotic that did not contain PREbiotics? I figured I can make the coconut yogurt and then add the rest of the ingredients to it. Thank you so much! Checked my bottle and of course it has them. It will keep for up to 5 days though :D. If I subbed in Rejuvalac for the water would it enhance the flavor? Just 5 ingredients and simple methods required, and the result is a creamy, dreamy, tangy sour cream delicious on just about everything! Like, all over my counter. I love love your website btw. Hi, would you recommend any other probiotic brand? Thanks for the recommendations Emily and Sylviane! After I started with these experiments, it seemed like others had similar ideas, as you can find cream cheese recipes fermenting their cashews this way, now. Was delicious on enchiladas and baked potatoes! Just make sure yours is high quality and doesn’t contain PREbiotics or it won’t work. You’ve probably been eating probiotics your whole life. Notify me of followup comments via e-mail. Anytime I’m looking for an alternative to an ingredient or a meal, I, by default, go straight to your site ? Hmm I’m not sure that would work, but you may be interested in our Cashew Buttercream Frosting or our Chocolate Ganache Frosting! Hi Stephanie! Did you blend in the water you simmered or drain, rinse, and blend with new water? I want to try this! Thanks! Thanks for this and all, have not had a bad thing from your site thus far. Did you make sure to sterilize all equipment really well? Do I need to double the amount of capsules in the recipe? so I’m not sure what to use. This dairy free sour cream alternative is best made from soy milk yogurt or cultured cashew cream. ? Do you know which species of probios are in the capsules you use? A vegetarian deli I use to work at used rejuevelac! Interesting! Hi Dana! Do the same amount, so 1 1/2 cups plus 2 tablespoons. Is it necessary? Glad to hear you and your family enjoys this recipe, Dolly! On a side note, I absolutely love this website, Dana. Probiotics are even recommended by doctors. Are you supposed to throw the whole capsule into the mixture, or empty the powder? We’re so glad you’re enjoying the recipes, Kerri! One note, however, you might want to warn people that they need to use a good sized container, as that stuff WILL expand. I want to make this but I live in Southern California and it is pretty hot here. Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor. Thanks for sharing, Melanie! I’ve toppped my raw tacos with it, baked potatoes with it, and recently made some tzatziki with it to compliment your latest falafel recipe!! That would help reduce the amount of probiotic capsules needed. Taste and add an additional teaspoon of lemon juice if you would like more tang, … Great with chopped chives on top! In cakes, for example? Has anybody else experienced this? Thanks so much for sharing! I notice a lot of the vegan recipes call for cashews or coconuts…are there any alternatives to both because my husband is allergic to both. Or detract? You can soak the cashews overnight or boil them for 30 minutes if you forget. Here are a few things people use as a base: cashews; tofu; non dairy yogurt; coconut cream; tahini; … As for blending be sure to add enough liquid and blend on high long enough to get it SUPER creamy. For the cashews, you’ll want to use 1 cup of water and 2-3 probiotic capsules. ? ). It’s super helpful to us and other readers! But let us know if you give that a try! You should try macadamia nuts , their flavor is less strong than the one of walnut and the texture is more like the one of cashew. I wonder if there’s also a way you can make vegan sour cream without cashews! However, if they aren’t accessible to you, simply omit and there’s no need to set it out on the counter. Would it still work to just add a little ACV (that’s usually what I sub for lemon juice anyway)? Thanks! Add 1/4 cup distilled white vinegar and stir well. wondering if i should have scrapes off.. or if that means its bad;(. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! xo. Store leftovers in a glass jar with a lid in the fridge for up to 6 days. They’re great quality, arrive quickly, and the best price for organic cashews that I’ve found. Hi Dana . If the cream is too hard to … Thanks in advance!! I love to receive your emails with recipe ideas! Yes absolutely. Crazy delicious vegan sour cream cultured with live probiotics! I like to … According to the Vegetarian Kitchen website, soy yogurt makes an acceptable sour cream substitute just as regular yogurt, made from The only thing I’d keep in mind for next time is adding a little less apple cider vinegar (maybe 1/2 tsp). Was wondering if the potency of the probiotics matters? Did first batch with 3 capsules and second with 2. Hmm I’m not sure they would. Will keep covered in refrigerator for 5 days, oftentimes longer. Finde was du suchst - schmackhaft & toll. If using, blend cashews with 2-3 cups of soymilk in a blender until creamy and … Hi there , I would like to know how long I can keep it in the freezer ? Or just summer? Sure! I’ve been hesitant to use probiotics in recipes and now that I’ve seen them do wonders, I am hooked. Sorry I didn’t see the rating before. A base for other dips, try mixing with my. I used the MegaFood MegaFlora probiotic and it’s awesome!! Thanks for sharing! Thoughts? We’ve never tried it. I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. Let it set in the fridge over night. Rejuvelac is kind of grain water invented and promoted by Ann Wigmore. I know there are many wonderful vegan recipes out there, but I’m trying to recreate my own “famous” recipe that used mayo and shredded parm as the base. Do you think these won’t work because of the prebiotic fiber? Is that enough? This makes the blended cashews silky, with no nut texture. It came out great. Just know that cashews do thicken when heated, so it may get quite thick in the dip. I need to make this so I can try to recreate my childhood paprikash and spatzel. I think it took about 6 hours? (Just not the right texture.) After it was sitting i took cloth off and had a browner harder layer on top. 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