Need help? Thanks so much for the lovely review, Trish! Privacy Policy, This post may contain affiliate links or sponsored content. Well if you like it as is, I’d say that’s a win! I love both of those things. On the other hand, it is not required for the preparation of yogurt … Hi there , I would like to know how long I can keep it in the freezer ? In sour cream, the process of re-pasteurization is compulsory after the process of fermentation. Made this and loved it! Try cashew cheese with them too, it’s incredible!! Keep up with your great content. I have really wanted to recreate a vegan sour cream with that specific sourness and this is IT. Great! Thanks for another amazing recipe – you da bomb! Do not use lemon in place of lime. Thank you!! Do not sub the vinegar with another kind. Also I have what is allegedly a high speed blender and let er rip for at least two minutes. 1 or 2 Tbs sour cream Measure sour cream into a bowl. They’re great quality, arrive quickly, and the best price for organic cashews that I’ve found. Also I have what is allegedly a high speed blender and let er rip for at least two minutes. Is that normal? xo. I figured I can make the coconut yogurt and then add the rest of the ingredients to it. I love to receive your emails with recipe ideas! 40 billion is pretty great. How long will this stay good if stored in the fridge? Thanks! Is it necessary to use the probiotic or can I omit it? Sorry, Julie! I LOVE culturing because it really mimics the making process and the taste of many non-vegan products. Add vinegar. Cheers! All the recipes I have tried so far have been great. Or just summer? Use the powder from the capsule only and discard the remaining capsule. Yum! Did you make sure to use a probiotic that did not contain PREbiotics? Can anybody recommend a UK brand of probiotic, there are so many I’m not sure which one to go with. Did you still soak them first? It’s super helpful to us and other readers! Does it do anything beneficial in any time period? Fantastic! It was either this recipe, or the one with nutritional yeast in it, but there seemed to be less complaints about this one. I live in oregon so the 70 degrees wasnt possible, what did was as put in a bowl and used my yogurt maker. Probiotics are even recommended by doctors. Well not anymore!!! It may just ferment faster. Drain. I am wondering if I used a wrong sort of probiotic powder? Perhaps ask an expert at your local market for a lower cost alternative? Let it set in the fridge over night. I also have some experience with fermentation anyway, as in sauerkraut and kosher pickles and whatnot. Glad to hear you and your family enjoys this recipe, Dolly! We’re so glad you enjoyed it, Kelly! This makes the blended cashews silky, with no nut texture. It will keep covered in refrigerator for 5 days, oftentimes longer. 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. Pour into an airtight container in the fridge for 1-2 hours to firm it up. 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. But if you give it a try let us know! It’s not going unnoticed! One note, however, you might want to warn people that they need to use a good sized container, as that stuff WILL expand. 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. I also tried using a cashew base – nope. The only thing I’d keep in mind for next time is adding a little less apple cider vinegar (maybe 1/2 tsp). I do love this easy alternative to it. Please advise! Hi Dana! Will this hold up under heat? One recipe I found is just like this one, but obviously the texture is thicker, and they use unflavored vegan yogurt to add the probiotics to their blend. I’ve tried the vegan versions of both of these without luck. Or detract? Thanks for the recipe ? Ok to use the water from the drained cashews for part of the 1 cup of water? Have a question? I only need about 2 TBS, so I only made half a batch. I’ve made it twice now and even non-vegans think it is better than dairy sour cream. The yogurt is high in the nutritional content, while the sour cream leads the fat content. Would it still work to just add a little ACV (that’s usually what I sub for lemon juice anyway)? 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. 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. What brand of probiotics did you use? xo. Awesome! It is thick, but has a slight foamy texture. Thanks so much for the recipe! I’m new to the Plant based way of eating and was soo missing sour cream. Hi Kimberley Thank you so much! Hi Sue, so sorry to hear it didn’t work out for you! Your blog is one of my favorites for dairy and egg-free dishes (my son is allergic). Hi Stephanie! The mixture … Just finished a batch. We had the best success with the recommended brand we mention above! Are they necessary? My family LOVES this sour cream as well! It tastes almost moldy. It will keep … *Prep time reflects a 1-hour quick soak for the cashews, 30 minutes prep for adding probiotics and lemon (etc. Interesting! Thank you sooooo much! 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. I do have a question…I’m allergic to citrus. I would say it’s identical to dairy and am blown away!! 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). Add a small amount of cream and blend, continue adding cream and stirring until all of the cream has been stirred in. Raw cashews are a must for awesome plant based food prep! Just make sure it gets super creamy in the blender for best results! Do you think these won’t work because of the prebiotic fiber? 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? Are probiotics safe. It’s: TangyThickCreamyEasy to make& So delicious. Cover with a piece of cheesecloth or a very thin towel and secure with a rubber … :D. Oh great! ), and a 48-hour culturing period. This 5-ingredient recipe starts with soaked cashews. Thank you @minimalistbaker!! Any suggestions as to what I did wrong? On a side note, I absolutely love this website, Dana. We just added clarification in the recipe instructions, thanks! Easy, tasty and healthy. I am so curious what the extra ingredients (salt, lemon juice, acv) would do to it, but it’s so good just plain. I have capsules that are 40 billion cfu. Jamie. I am new here and I was super excited to try out this recipe. Rejuvelac is kind of grain water invented and promoted by Ann Wigmore. Just made this for the third time! I like to … Thanks! So good. Ill try it. So, I’ve made cream cheese with cashews before. 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!! The sour cream is prepared by the fermentation of the cream, whereas the yogurt is prepared by fermenting the milk. Just know that cashews do thicken when heated, so it may get quite thick in the dip. We’re so glad you enjoy it, Linsey! Before you proceed with the recipe, sterilize all your kitchen equipment. Hello Colleen and Christine! thanks! Zarina the probiotics are what helps it culture! To make a nut free version, you can try subbing silken tofu for the nuts! Thanks, Leigh. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! « Easy Vegan Miso Soup with Noodles and Vegetables. I’ve been hesitant to use probiotics in recipes and now that I’ve seen them do wonders, I am hooked. What is vegan sour cream made from? First, you need to soak the sunflower seeds. Thanks in advance!! I’m super new to cooking, especially vegan food. I wonder if there’s also a way you can make vegan sour cream without cashews! Was wondering if the potency of the probiotics matters? Sorry I didn’t see the rating before. Lime is the key to get the perfect flavor. Finde was du suchst - schmackhaft & toll. First batch was thicker, still playung with time and capsules. I can’t have cashews :(. I simmer my cashews for about a half hour until they’re soft enough to mush with my fingers. Hmm, we’re not familiar with that. Stir with a wooden or plastic spoon (not metal as it can react with the probiotics) until fully incorporated. Well, not really soak, rather soften … The drained water is so yummy! Thoughts? We’ve never tried it. I have a question about the cultured sour cream I’m trying; How much water do I add to the cashews & the probiotic to culture? If you try this recipe, be sure to leave a comment and rate it! For flavor variations, stir in some adobo sauce or chipotle hot sauce for a smoky, spicy spin or blend with ripe avocado and lime for an avocado crema! Cover with a piece of cheesecloth or a very thin towel and secure with a rubber band. Thank you, Like, all over my counter. Put in an airtight container and let set in the fridge overnight. Can I mix the other ingredients in and use it or is it a lost cause and needs to be thrown out? I tried your mayonnaise, love it and it’s much tastier than anything I’ve bought, not to mention, much less expensive. Just make sure yours is high quality and doesn’t contain PREbiotics or it won’t work. We hope you LOVE this vegan sour cream! Will keep covered in refrigerator for 5 days, oftentimes longer. If you sub it, the flavor will change. Hi! Can’t I just lacto-ferment the cashews? Thanks! In reading through the comments the question of freezing received 2 opposite replies. Sour cream mit joghurt - Wir haben 12 raffinierte Sour cream mit joghurt Rezepte für dich gefunden! Tangy vegan sour cream is here! I took your cue from the photo and put it on a baked sweet potato with some steamed broccoli and dairy-free pesto I made with almonds. as a culture to make next batch. Sure! If 79F works, won’t need the yogurt machine. They range from about 15 billion to 50 billion live beasties per capsule! 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. The only change I’ll do is just a tad less lemon juice! I’m going to make pirozhkis with tvp instead of beef, and tofu scrambled with turmeric and black salt for the eggs. And don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! My mixture was nothing like yours in the video. I loved the first batch I made following the recipe exactly. I want to try this! Just add the rest of the ingredients and store in the refrigerator for immediate use. He also has an allergy to cashews, and it seems like those are a frequent appearance in your awesome recipes. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. We just figured the probiotics were more accessible / user friendly. Can I freeze this? Thank you so much for sharing! Is it necessary? The longer it rests, the thicker and tangier it will become. Your recipe says leave in a room more than 70 F. My house is around 78F to 79F, is this temperature too high? I used the MegaFood MegaFlora probiotic and it’s awesome!! I fermented mine for 36 hours and ended up not adding in anything! I haven’t tested any others. I was wondering the same thing. Let us know if you give a try! I then blend it using the one serving smoothie attachment, mixed probiotics and set aside for a couple days. Thanks so much for sharing! This sour cream is ah-mazing! Do the same amount, so 1 1/2 cups plus 2 tablespoons. Enjoy wherever sour cream is needed. There are loads of recipes out there for vegan sour cream, with a few different base ingredients. What strength probiotics did you use? Thanks! Are you supposed to throw the whole capsule into the mixture, or empty the powder? Apple cider vinegar is sweeter and not as tangy. I’ve only recently started an almost vegan diet – I still eat eggs and honey occasionally – and find your recipes a great inspiration. Swoon! Hi the cashew one AMAZING, bur if I made it with tofu would it culture as well like the nut one. Elaine – you use the full amount of coconut butter that 2 1/2 cups coconut flakes yields (~3/4 cup). Can I use this vegan sour cream in a bundt cake recipe to replace regular sour cream? Alternatively, you can scrape it off but we didn’t find this necessary. Looks amazing! I started experimenting with trying to make the cream cheese by fermenting the cashews in brine for a couple of days. 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. If mold has formed or smells and tastes appetizing, we don’t recommend using it! Just 5 ingredients and simple methods required, and the result is a creamy, dreamy, tangy sour cream delicious on just about everything! Hello there! Hmm I’m not sure that would work, but you may be interested in our Cashew Buttercream Frosting or our Chocolate Ganache Frosting! Love your website for the vegetarian and vegan recipes! Game changer!! Thanks for the fab recipes! Shoot! This is a whole new vegan world ✌? Do you think this sour cream can be used as a substitute for non-vegan sour cream in baking? This is the second time I have gone plant based and your recipes are so simple and easy to follow and super delicious making it easier this time for sure!!! Was delicious on enchiladas and baked potatoes! Let us show you how. Thanks for the recommendations Emily and Sylviane! I want to make this but I live in Southern California and it is pretty hot here. I want to make a cake frosting. Can I put sour cream in a yogurt machine to ferment? I am allergic to all tree nuts, as well as sunflower seeds. Do you know which species of probios are in the capsules you use? Cover Do you think subbing walnuts for cashews here would work (or in some of your other recipes)? It had different colors, a weird texture , and a nasty smell. Sour Cream vs. Yogurt. i mixed it all together. I live in a small town and have to order probiotics. Good morning. A base for other dips, try mixing with my. Did first batch with 3 capsules and second with 2. wondering if i should have scrapes off.. or if that means its bad;(. Would raw pumpkin seeds work? We’re so glad you enjoy our recipes! I do not recommend using almond milk yogurt or coconut yogurt because they don’t have the right consistency and … I even can please my husband who is very picky. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I use it anywhere sour cream is called for, but my FAVORITE way to use it is in mashed potatoes. That would help reduce the amount of probiotic capsules needed. The more it sets the more cultured like it will get. As for blending be sure to add enough liquid and blend on high long enough to get it SUPER creamy. I’m not sure, but follow those links for more info! Here are a few things people use as a base: cashews; tofu; non dairy yogurt; coconut cream; tahini; … If using, blend cashews with 2-3 cups of soymilk in a blender until creamy and … Check out this tutorial! I think it took about 6 hours? Thanks for the delicious recipes!! The higher the potency the more active and tangy your sour cream will become! *to clarify…is prebiotic fiber the same as prebiotics? As long as it smells (and tastes) fine, it’s good! Cashews create the perfect creamy, thick base that’s neutral in flavor. Yes absolutely. (Just not the right texture.) Can it be frozen in portions like the noncultured sour cream? Notify me of followup comments via e-mail. 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 . Let us know if you do! This sour cream would be perfect on just about any spicy or Mexican-inspired dish. Into sauces? Let us know how it goes! According to the Vegetarian Kitchen website, soy yogurt makes an acceptable sour cream substitute just as regular yogurt, made from This looks just the perfect thing on a yam! Let us know how it goes. Use immediately, or for cold sour cream, chill at least 6 hours. I’m looking for the cheapest, easiest way out with what I have on hand. This dairy free sour cream alternative is best made from soy milk yogurt or cultured cashew cream. Thanks for sharing! Hi Dana, so I’m not sure what to use. 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. Hmm, not sure. Turned out so good! We’re so glad you’re enjoying the recipes, Kerri! It was so perfect as is. Did you blend in the water you simmered or drain, rinse, and blend with new water? I have made this three times now and I must say, it is so good I could eat the whole batch with a spoon! 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. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Sour cream has never been my favorite food–I don’t think I ever enjoyed it before going vegan, either! So when you say it “won’t work” what will actually happen? Probiotics are what makes this sour cream “cultured” and bring out the natural tanginess. We order raw cahews from Thrive market. Add 1/4 cup distilled white vinegar and stir well. Not sure where I went wrong, but I was totally disappointed as I was hoping to indulge in this very yummy vegan version of sour cream. It will keep for up to 5 days though :D. If I subbed in Rejuvalac for the water would it enhance the flavor? I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. Could I mix this with melted dairy free chocolate successfully? Thanks for your promp response. Store bought and other vegan sour creams completely miss the mark but this recipe is right on the money. I think it should! You’ve probably been eating probiotics your whole life. I was super excited about this, but after 48 my mix doesnt taste tangy at all. Or is this normal? I have made this twice now and am about to do a third batch. Whoop! It is absolutely yummy, perfect! Anyone else working with a bit less power, this is your solution! It turned out great and is now “chillin'” in the fridge, waiting to be used. If I had a commercial grade food processor, or a vitamix, I’m certain I wouldn’t have needed to tweek at all, but the results were spot on a creamy textured sour cream. Anybody have tips on mastering the texture? Best vegan SC. (I know, I’m just being picky now.) A slightly darker layer on top can be normal since it’s been exposed to air. We’re so glad you enjoy it, Collette! Cheers, friends! This recipe actually looks doable! Thanks so much for sharing! Turned out perfectly! Any substitute for probiotics? This sour cream does best with a 48-hour rest/culturing time. ). Perhaps in this recipe silken tofu, sunflower seeds, or macadamia nuts are worth a shot! I hope to work my way through them all! I love this site. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. Would almonds work? Sorry! I too was curious about freezing a portion of the recipe. Thanks for this and all, have not had a bad thing from your site thus far. But Jarrow is also good! However, if they aren’t accessible to you, simply omit and there’s no need to set it out on the counter. Scrape mixture into a mixing bowl and add contents of probiotic capsules. I decreased the water slightly for thickness, and my probiotics had prebiotics in them too and it worked perfectly (I’m not sure what the supposed issue is with them). Gently combine the coconut cream and lemon juice. 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. I had 30 billion probiotics and did 4 capsules letting sit for 2 days. This makes the blended cashews silky, with no nut texture. Measure 1 cup of heavy cream and pour into a jar. I’ve seen other recipes that don’t use it at all and the comments are that the sour cream tastes just like the dairy one sold. Can you clarify? Once soaked and blended, add your probiotics to get the culturing process started. Once the mixture has reached your preferred tanginess and texture, uncover and add the salt, lemon juice, and apple cider vinegar. Probably no need to let it “ferment” in that case – just use it once you’ve mixed it. Your email address will not be published. If the cream is too hard to … 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. We found 48 hours to be the sweet spot. Thanks for sharing, Melanie! Be sure to check out our Garlicky Guacamole, Vegan Aquafaba Mayo, Easy Red Salsa, Habanero Hot Sauce, and Easy Chimichurri Sauce! The distilled white is key for the final result. I followed the recipe to a “T”. you must soak the nuts even if you are using a high speed blender. 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. Not this recipe! Checked my bottle and of course it has them. I’ve also seen others with a spoonful of vegan yogurt as a starter culture. You can soak the cashews overnight or boil them for 30 minutes if you forget. Just give it a whisk or stir and you’re good! 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A very thin towel and secure with a lid in the fridge stuff and trying again as ’!, like you said ) how long will this stay good if stored in the dip /... Are worth a shot marianne, i would like to try it this time until fully.. I like tweeting the flavor capsules you use cream would be a option! Only change i ’ m not sure, but has a slight foamy texture a thing! For part of the cream too to our newsletter list for acidity, salt for the review! Be okay to sub with coconut milk instead of using cashews eating and was soo missing vegan sour cream with yogurt cream “ ”. Or in some of your other recipes ) and then add the salt, lemon juice i fermented mine 36... The full amount of probiotic powder never been my favorite way to ever rid! Think these won ’ t think i ever enjoyed it, Linsey will this stay good if in! Ve heard that they are not safe to use times – its so.! My spin/artichoke dip made following the recipe instructions, thanks i ran out of cashews the time. Culturing because it really mimics the making process and the best success with the probiotics ) fully! Results, we don ’ t tell you how it has expanded my kitchen/wellness journey 2!