However, if they aren’t accessible to you, simply omit and there’s no need to set it out on the counter. One note, however, you might want to warn people that they need to use a good sized container, as that stuff WILL expand. Let us know if you do! I fermented mine for 36 hours and ended up not adding in anything! Cover with a piece of cheesecloth or a very thin towel and secure with a rubber band. Drain. This sour cream is ah-mazing! Thank you! 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!! We’re so glad you enjoy our recipes! I hope to work my way through them all! Add our 1-Pot Black Beans for more protein and fiber! You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. I’m hoping this will give me the thickness as well as the tanginess I’m looking for, but the dip is served hot (not baked, just mic’d or in a small crock pot). I’ve never made homemade sour cream before and I probably won’t use any other recipe. Hmm I’m not sure that would work, but you may be interested in our Cashew Buttercream Frosting or our Chocolate Ganache Frosting! 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. Well if you like it as is, I’d say that’s a win! Cover with a piece of cheesecloth or a very thin towel and secure with a rubber … Hello Colleen and Christine! Thanks! Great with chopped chives on top! Let it set in the fridge over night. They range from about 15 billion to 50 billion live beasties per capsule! I’ve made this now 4 or 5 times – its SO GOOD. First batch was thicker, still playung with time and capsules. Can anybody recommend a UK brand of probiotic, there are so many I’m not sure which one to go with. Also I have what is allegedly a high speed blender and let er rip for at least two minutes. First, you need to soak the sunflower seeds. Sour cream has never been my favorite food–I don’t think I ever enjoyed it before going vegan, either! Soak cashews in very hot water for 1 hour or in cool water for 6 hours or overnight. Your recipe for Vegan Seven Layer Bars does not say how much coconut butter to blend in with the 2.5 cups of shredded coconut. As long as it smells (and tastes) fine, it’s good! Hi, I was wondering if I can substitute a spoonful of vegan yogurt for the probiotic? Is that enough? 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 . Tangy vegan sour cream is here! Hi really want to try this for a long time but I never have apple vinegar in the house can I also replace that and just use a bit more fresh lemon juice? Hi, would you recommend any other probiotic brand? We hope you LOVE this vegan sour cream! I used the MegaFood MegaFlora probiotic and it’s awesome!! Is that normal? It was so perfect as is. The more it sets the more cultured like it will get. Did you still soak them first? Soo yummy! I’m not sure, but follow those links for more info! Good morning. Also, you could maybe try subbing silken tofu if soy is OK for your family. Here are a few things people use as a base: cashews; tofu; non dairy yogurt; coconut cream; tahini; … ok so I have to say….you are my favorite site for recipes!!! Thanks for your promp response. Has anybody else experienced this? The tang was there, and I like tweeting the flavor to taste. Let us show you how. Was delicious on enchiladas and baked potatoes! Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor. Which is also delish by the way! It is part of the overall end flavor. i have to drive a ways for raw cashews, Thanks! xo. So, I’ve made cream cheese with cashews before. Ill try it. I love love your website btw. We’re so glad you enjoy it, Linsey! Sorry I didn’t see the rating before. Thanks for the recommendations Emily and Sylviane! Sour cream mit joghurt - Wir haben 12 raffinierte Sour cream mit joghurt Rezepte für dich gefunden! You can soak the cashews overnight or boil them for 30 minutes if you forget. Cultured vegan sour cream starts with a vegan yogurt base to give it a thick and creamy sour cream flavour. 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. Cheers! On a side note, I absolutely love this website, Dana. Try cashew cheese with them too, it’s incredible!! I live this recipe. We’re so glad you enjoy it, Collette! I also have some experience with fermentation anyway, as in sauerkraut and kosher pickles and whatnot. I was super excited about this, but after 48 my mix doesnt taste tangy at all. Thanks for another amazing recipe – you da bomb! That would help reduce the amount of probiotic capsules needed. I do have a question…I’m allergic to citrus. Will the capsules I used add any tangyness? Interesting! Thanks so much for the lovely review, Trish! If mold has formed or smells and tastes appetizing, we don’t recommend using it! If 79F works, won’t need the yogurt machine. Easy, tasty and healthy. Let us know how it goes! I’m starting another batch now, maybe I’ll try it this time! For best results, we recommend using the suggested probiotics in the ingredients list. Hmm, we’re not familiar with that. To make a nut free version, you can try subbing silken tofu for the nuts! Thanks! Thank you!! So when you say it “won’t work” what will actually happen? This recipe makes 2 1/2 cups. Shoot! 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. It’s super helpful to us and other readers! 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. You will not be subscribed to our newsletter list. I like to … Serving size is 1/4 cup. thanks! 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. Anyone else working with a bit less power, this is your solution! Did first batch with 3 capsules and second with 2. I am allergic to all tree nuts, as well as sunflower seeds. I even can please my husband who is very picky. We do not recommend using a prebiotic, as outlined in the recipe! I have capsules that are 40 billion cfu. I simmer my cashews In water for about a half hour until they’re soft enough to mush with my fingers. I do not recommend using almond milk yogurt or coconut yogurt because they don’t have the right consistency and … as a culture to make next batch. Or detract? Alternatively, you can scrape it off but we didn’t find this necessary. Marianne, I think sunflower seeds or macadamia nuts would be a good option. For more information on this, please click, , soaked overnight (see note, includes nut free idea), Place all ingredients in a blender and blend until smooth. Can you clarify? It was either this recipe, or the one with nutritional yeast in it, but there seemed to be less complaints about this one. I want to try this! xo. *One probiotic capsule (emptied) should measure about 1/3 tsp probiotic powder. Thanks for sharing, Melanie! Do the same amount, so 1 1/2 cups plus 2 tablespoons. In sour cream, the process of re-pasteurization is compulsory after the process of fermentation. Cashews create the perfect creamy, thick base that’s neutral in flavor. Or can they just not hit that perfect soft and creamy state? Game changer!! I love both of those things. You recipe tastes close enough to sour cream to me. ? A base for other dips, try mixing with my. He also has an allergy to cashews, and it seems like those are a frequent appearance in your awesome recipes. I started experimenting with trying to make the cream cheese by fermenting the cashews in brine for a couple of days. 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. I LOVE culturing because it really mimics the making process and the taste of many non-vegan products. We just added clarification in the recipe instructions, thanks! Can I mix the other ingredients in and use it or is it a lost cause and needs to be thrown out? I can’t have cashews :(. This makes the blended cashews silky, with no nut texture. « Easy Vegan Miso Soup with Noodles and Vegetables. Checked my bottle and of course it has them. What strength probiotics did you use? Add vinegar. Stir thoroughly to combine. We’re so glad you enjoyed it, Kelly! Love your website for the vegetarian and vegan recipes! The yogurt is high in the nutritional content, while the sour cream leads the fat content. I do plan on getting the right stuff and trying again as I too love your stuff! Hi Helen, we think that temperature should be fine! 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. Yum! Thanks for this and all, have not had a bad thing from your site thus far. Lime is the key to get the perfect flavor. I then blend it using the one serving smoothie attachment, mixed probiotics and set aside for a couple days. Can’t seem to find the answer online…. Store leftovers in a glass jar with a lid in the fridge for up to 6 days. Would raw pumpkin seeds work? (I know, I’m just being picky now.) Do I need to double the amount of capsules in the recipe? 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. Looks amazing! My question, I guess, is whether or not I really need the probiotic pills, as I’ve had success in other situations without added probiotics. Thanks so much for sharing! This recipe actually looks doable! Does it do anything beneficial in any time period? We’re so glad you’re enjoying the recipes, Kerri! 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. Thank you @minimalistbaker!! In reading through the comments the question of freezing received 2 opposite replies. Never worked with probiotics. I’m trying out a noodle dough with aqua faba instead of eggs. What did I do wrong?? (I thought this didn’t have prebiotics when I ordered them.) Or is this normal? It will keep for up to 5 days though :D. If I subbed in Rejuvalac for the water would it enhance the flavor? Hi Selena, great question! Taste and add an additional teaspoon of lemon juice if you would like more tang, … Can I use this vegan sour cream in a bundt cake recipe to replace regular sour cream? I live in a small town and have to order probiotics. Yes absolutely. Thank you so much for sharing! Perhaps ask an expert at your local market for a lower cost alternative? I wonder if there’s also a way you can make vegan sour cream without cashews! The longer it rests, the thicker and tangier it will become. I also tried using a cashew base – nope. will any capsule probiotics work (as long as it doesn’t have prebiotics, like you said)? I too was curious about freezing a portion of the recipe. One yes and one no. This sour cream would be perfect on just about any spicy or Mexican-inspired dish. *to clarify…is prebiotic fiber the same as prebiotics? I’m going to make pirozhkis with tvp instead of beef, and tofu scrambled with turmeric and black salt for the eggs. Notify me of followup comments via e-mail. Cheers, friends! Keep up with your great content. Use immediately, or for cold sour cream, chill at least 6 hours. Ok to use the water from the drained cashews for part of the 1 cup of water? Sorry, Julie! Gently combine the coconut cream and lemon juice. It tastes almost moldy. It will keep … Do you think these won’t work because of the prebiotic fiber? Would it be okay to sub with coconut milk instead of using cashews? Hi Dana, I haven’t tested any others. Best vegan SC. Can I freeze this? On the other hand, it is not required for the preparation of yogurt … Well, not really soak, rather soften … 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. Thanks for the recipe ? Hmm I’m not sure they would. So far I haven’t added the lemon, ACV or salt since it’s so good as is and I’m a bit afraid to ruin it. I can’t imagine eating 16 portions of sour cream in 5 days. I am so curious what the extra ingredients (salt, lemon juice, acv) would do to it, but it’s so good just plain. I am wondering if I used a wrong sort of probiotic powder? Pour into an airtight container in the fridge for 1-2 hours to firm it up. Hi Dana! What brand of probiotics did you use? I blend it up in my immersion blender and it comes out smooth. Just finished a batch. Be sure to check out our Garlicky Guacamole, Vegan Aquafaba Mayo, Easy Red Salsa, Habanero Hot Sauce, and Easy Chimichurri Sauce! So after I added my probiotic capsules to the blended cashews, mixed, covered and set aside… Of course I scrolled down and saw the tips about no prebiotics. Hello! Need help? Your recipe says leave in a room more than 70 F. My house is around 78F to 79F, is this temperature too high? What is vegan sour cream made from? 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