Are you ready to elevate your culinary game with a creamy, tangy delight that’s 100% plant-based? This Cultured Vegan Sour Cream is not just a substitute; it’s a flavor explosion that will make your taste buds dance! Whether you’re dolloping it on tacos, stirring it into soups, or using it as a dip, this easy-to-make recipe will have your friends and family begging for more. Plus, with just 10 minutes of prep time, you can whip up a cup of this deliciousness in no time. Dive into the world of vegan cuisine and discover how to create this mouthwatering treat that’s sure to impress!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 1 cup
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- Probiotic powder (optional)
Instructions
- Begin by soaking raw cashews in hot water for at least 2 hours or overnight to soften them completely. If short on time, you can use boiling water and soak for 30 minutes.
- Drain and rinse the soaked cashews thoroughly under cool running water to remove any excess starch.
- Transfer the cashews to a high-speed blender or food processor. Add water, lemon juice, apple cider vinegar, and salt.
- Blend the mixture on high speed for 3-4 minutes, stopping occasionally to scrape down the sides, until the mixture becomes completely smooth and creamy with no visible cashew chunks.
- If using probiotic powder, open the capsule and sprinkle the contents into the blended mixture, stirring gently to incorporate.
- Transfer the cream to a clean glass jar, leaving some headspace at the top for fermentation.
- Cover the jar with a clean cloth or coffee filter secured with a rubber band to allow air circulation.
- Let the mixture culture at room temperature (around 70-75°F) for 12-24 hours, depending on desired tanginess. Warmer temperatures will speed up fermentation.
- Once fermented to your liking, seal the jar and refrigerate. The sour cream will continue to thicken as it chills.
- The cultured vegan sour cream will keep in the refrigerator for 5-7 days.
Tips
- Soaking is Key: For the creamiest texture, soak your raw cashews for at least 2 hours or overnight. If you’re in a hurry, boiling water will do the trick in just 30 minutes!
- Blend Thoroughly: Ensure you blend the mixture on high speed for 3-4 minutes to achieve that smooth and creamy consistency. Don’t forget to scrape down the sides to incorporate all the cashews.
- Probiotic Power: For an extra tangy flavor and added health benefits, consider adding probiotic powder. It’s optional, but it enhances the fermentation process and gives your sour cream a delightful depth.
- Fermentation Time: Keep an eye on the temperature of your kitchen. Warmer environments will speed up fermentation, allowing you to reach your desired tanginess quicker. Taste it after 12 hours to see if it’s to your liking!
- Storage Matters: Once fermented, store your sour cream in a sealed jar in the refrigerator. It will thicken as it chills and can last for 5-7 days—if you can resist eating it all before then!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 10g
Fat: 30g
Saturated Fat: 5g
Cholesterol: 0mg
