Submitted by queenfluff on March 23, 2007 - 11:35am
Makes around 2 - 3 cups
I make this all the time and many people have commented on how much it tastes very similar to dairy sour cream. It is easy to make too. You can use it for your mexican dishes or just as a dip for your raw corn chips.
I also use it to make dips that would call for a sour cream (like french onion or dilly) and I also use it in soups to make them nice and creamy and thick. Also adds a tangy-ness to the soup because of the sour flavor.
I have also added to dehydrated crackers before and it gave a nice tangy taste to them.
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
2 cup raw cashews
1 Capsule of Power Dophilus Probiotic, (I use Country Life)
Note: you can use rejuvelac instead of the Probiotic if you have some – a few tablespoons should sub ok
This is vegan and raw. It is good for vegan (sour cream sub) or raw diet.
Soak cashews in water (enough to cover all cashews about 2 cups) for several hours (4 or 5). I usually do it overnight and it works perfectly.
Put cashews and water in blender with the contents of one open Probiotic capsule. (don’t put in capsule).
Blend until smooth and creamy (add a little more water if needed – not too thin though).
Put mixture in a container and put on lid on top but do not close.
Leave on counter or warm spot to ferment for a few days (normally 3 – heat will speed up the process though).
Taste every day to taste sour-ness of sour cream. Mix too.
Once sour enough for you, put in fridge and enjoy.
Tips: I put mine on top of the refrigerator since it is always slightly warm and running. The sour cream might get a bit thick and sticky while fermenting so just add a bit of water and mix to fix this.