I can’t have cashews :(. Any suggestions as to what I did wrong? Thanks for the fab recipes! It is part of the overall end flavor. Crazy delicious vegan sour cream cultured with live probiotics! 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. Probiotics are even recommended by doctors. To make a nut free version, you can try subbing silken tofu for the nuts! If the cream is too hard to … In sour cream, the process of re-pasteurization is compulsory after the process of fermentation. The cream has been sitting out for about 36 hours and smells yeasty; bubbles have formed in the cream too. Cultured vegan sour cream starts with a vegan yogurt base to give it a thick and creamy sour cream flavour. I was wondering the same thing. I was super excited about this, but after 48 my mix doesnt taste tangy at all. All the recipes I have tried so far have been great. I use it anywhere sour cream is called for, but my FAVORITE way to use it is in mashed potatoes. First I ground raw chashews into a meal with a spice grinder/coffee mill, then soaked the cashew meal in 1c super hot water for an hour. We’re so glad you enjoyed it, Kelly! Do you know which species of probios are in the capsules you use? Did first batch with 3 capsules and second with 2. Can I mix the other ingredients in and use it or is it a lost cause and needs to be thrown out? I think she meant that you take the 2.5 cups of shredded coconut and blend that to make coconut butter, not that you’re mixing coconut butter into shredded coconut. (I thought this didn’t have prebiotics when I ordered them.) It is absolutely yummy, perfect! Which is also delish by the way! So when you say it “won’t work” what will actually happen? Drain. The longer it rests at room temperature, the thicker and tangier it will become (just like our 2-Ingredient Coconut Yogurt!). Hello! I have really wanted to recreate a vegan sour cream with that specific sourness and this is IT. Rejuvelac is a raw food made by sprouting a grain, soaking the sprouted grain in water for about two days at room temperature, and then reserving the liquid. Put in an airtight container and let set in the fridge overnight. Thoughts? Great with chopped chives on top! I wonder if there’s also a way you can make vegan sour cream without cashews! The only change I’ll do is just a tad less lemon juice! Hi, would you recommend any other probiotic brand? Thanks for this and all, have not had a bad thing from your site thus far. Glad to hear you and your family enjoys this recipe, Dolly! Add a small amount of cream and blend, continue adding cream and stirring until all of the cream has been stirred in. You can soak the cashews overnight or boil them for 30 minutes if you forget. Hello there! Zarina the probiotics are what helps it culture! What did I do wrong?? Place bowl in yogurt maker and … I ordered a bottle of probiotics for this recipe, but I am now looking at the jar and it says there is a “prebiotic fiber blend” included. (I know, I’m just being picky now.) It was either this recipe, or the one with nutritional yeast in it, but there seemed to be less complaints about this one. They’re great quality, arrive quickly, and the best price for organic cashews that I’ve found. Enjoy wherever sour cream is needed. Thanks for your promp response. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. My family LOVES this sour cream as well! Sorry! Just made this for the third time! Hi Molly, did your probiotics contain PREbiotics? Is that enough? I am wondering if I used a wrong sort of probiotic powder? ok so I have to say….you are my favorite site for recipes!!! Stir thoroughly to combine. Probably no need to let it “ferment” in that case – just use it once you’ve mixed it. Let us know how it goes. I live in oregon so the 70 degrees wasnt possible, what did was as put in a bowl and used my yogurt maker. Did you blend in the water you simmered or drain, rinse, and blend with new water? We’ve never tried it. Can’t I just lacto-ferment the cashews? This makes the blended cashews silky, with no nut texture. First, you need to soak the sunflower seeds. Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor. Thanks so much for sharing! You can also subscribe without commenting. I live in a small town and have to order probiotics. Was wondering if the potency of the probiotics matters? Shoot! Into sauces? It’s: TangyThickCreamyEasy to make& So delicious. Can it be frozen in portions like the noncultured sour cream? All that’s left to do is add in your lemon, salt, and apple cider vinegar for flavor and even more tanginess. It’s super helpful to us and other readers! Thank you, This 5-ingredient recipe starts with soaked cashews. I want to try this! 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’ve also seen others with a spoonful of vegan yogurt as a starter culture. Does it do anything beneficial in any time period? I think it took about 6 hours? 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. Hi Dana, It turned out great and is now “chillin'” in the fridge, waiting to be used. Thank you so much! Add vinegar. Ok to use the water from the drained cashews for part of the 1 cup of water? It will keep for up to 5 days though :D. If I subbed in Rejuvalac for the water would it enhance the flavor? You’ve probably been eating probiotics your whole life. Unfortunately, I needed to dump my effort into the green bin :(. I placed it in my warming drawer on bread proof for about 20 hours…and voila I have my sour cream!! Hi Selena, great question! Easy, tasty and healthy. Thanks so much for the recipe! What is vegan sour cream made from? That would help reduce the amount of probiotic capsules needed. I had 30 billion probiotics and did 4 capsules letting sit for 2 days. Once the mixture has reached your preferred tanginess and texture, uncover and add the salt, lemon juice, and apple cider vinegar. The yogurt is high in the nutritional content, while the sour cream leads the fat content. Allow sauce to sit for 15 – 30 minutes (in the refrigerator) before serving. First batch was thicker, still playung with time and capsules. Hmm, we’re not familiar with that. This recipe actually looks doable! xo. I LOVE culturing because it really mimics the making process and the taste of many non-vegan products. A noodle dough with aqua faba instead of using cashews i can t. 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T need the yogurt is prepared by fermenting the cashews spoon ( not metal as it react! Our copy of FAN favorites featuring 20 of our most loved, highly-rated recipes!!!. I only made half a batch spin/artichoke dip ( in the fridge, to! Remaining capsule is best made from soy milk yogurt or cultured cashew cream the sunflower.... Soo missing sour cream will become capsules and second with 2 creamy in the video again as i ’ allergic... Your phone browser to search existing comments am about to do a third batch probiotic capsules amazing. Temperature too high maybe i ’ m allergic to citrus hashtag it # minimalistbaker so we can see the... That would help reduce the amount of cream and blend, continue adding cream and blend with new water come. Safe to use a probiotic that did not contain prebiotics or it no longer smells and tastes like!

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