Whether you like in on tacos, a baked potato, or for potato pancakes, sour cream takes your dish over the top with just one dollop. But, if you are lactose intolerant or are vegan, it can feel like you’ll never be able to experience that satisfaction. If you’re craving sour scream you can now you can make a vegan version right at home with just a few ingredients.
Ingredients
For this recipe, cashews and probiotic capsules are the starΒ combo. The capsules contain the probiotics you would find in yogurt or other cultured dairies, and are necessary to activate the sour cream and give it that tangy flavor and thick consistency.
Method
- Soak your cashews in hot water for an hour, or overnight in cold water. Drain them, and put them in a blender with fresh water and mix until it’s smooth and creamy.
- Transfer it to a non-metal bowl and add in the probiotics. Stir with a wooden, not metal, spoon, and cover with a cloth or towel for 24-48 hours.
- Once the mixture has thickened and taken on a sour cream like flavor, add salt, lemon juice, and apple cider vinegar.
- Use it straight away or store it in your fridge for up to 5 days.
