I use it anywhere sour cream is called for, but my FAVORITE way to use it is in mashed potatoes. Did you make sure to sterilize all equipment really well? Also it makes a lot, will probably do a half batch next time since it’s only 2 of us eating it before it goes bad. We’re so glad you enjoy our recipes! Hello there! Thanks! Should I have blended the cashews longer? What strength probiotics did you use? Are you supposed to throw the whole capsule into the mixture, or empty the powder? I would say it’s identical to dairy and am blown away!! Your email address will not be published. It’s not going unnoticed! Yay! Sorry, Julie! Hi Stephanie! Yes absolutely. We loved it on a simple baked sweet potato with avocado and salsa. I haven’t tested any others. Do not sub the vinegar with another kind. Was delicious on enchiladas and baked potatoes! If the cream is too hard to … It will keep … I then blend it using the one serving smoothie attachment, mixed probiotics and set aside for a couple days. Awesome! I have capsules that are 40 billion cfu. I am wondering if I used a wrong sort of probiotic powder? The longer it rests, the thicker and tangier it will become. Is it necessary to use the probiotic or can I omit it? Marianne, I think sunflower seeds or macadamia nuts would be a good option. wondering if i should have scrapes off.. or if that means its bad;(. I want to make this but I live in Southern California and it is pretty hot here. Not this recipe! You’ve probably been eating probiotics your whole life. I’ve only recently started an almost vegan diet – I still eat eggs and honey occasionally – and find your recipes a great inspiration. It’s: TangyThickCreamyEasy to make& So delicious. Are probiotics safe. Use the powder from the capsule only and discard the remaining capsule. This makes the blended cashews silky, with no nut texture. Please advise! Would it be okay to sub with coconut milk instead of using cashews? Hmm I’m not sure they would. The mixture … 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. 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. I have made this three times now and I must say, it is so good I could eat the whole batch with a spoon! Hi there , I would like to know how long I can keep it in the freezer ? I had 30 billion probiotics and did 4 capsules letting sit for 2 days. I was wondering the same thing. The only change I’ll do is just a tad less lemon juice! Can’t I just lacto-ferment the cashews? Thanks, Leigh. 40 billion is pretty great. Cover Do you think this sour cream can be used as a substitute for non-vegan sour cream in baking? Lime is the key to get the perfect flavor. All that’s left to do is add in your lemon, salt, and apple cider vinegar for flavor and even more tanginess. ? To make a nut free version, you can try subbing silken tofu for the nuts! Hi Heather, maybe? Thanks in advance!! I was super excited about this, but after 48 my mix doesnt taste tangy at all. Easy, tasty and healthy. 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? Thank you, Notify me of followup comments via e-mail. Cashews create the perfect creamy, thick base that’s neutral in flavor. ? I’m trying out a noodle dough with aqua faba instead of eggs. Did first batch with 3 capsules and second with 2. Whoop! The tang was there, and I like tweeting the flavor to taste. Anyone else working with a bit less power, this is your solution! It tastes almost moldy. Thanks for another amazing recipe – you da bomb! Thanks so much for sharing! Coco Jack: https://thecocojack.refersion.com/c/032eb Use the code: rawsynergy10 at checkout for 10% Off your order Recipe Directions: Greek Style Can I freeze this? Hmm, not sure. Never worked with probiotics. Let us know how it goes! Soo yummy! Thanks! The distilled white is key for the final result. It came out great. This sour cream does best with a 48-hour rest/culturing time. Add a small amount of cream and blend, continue adding cream and stirring until all of the cream has been stirred in. It may just ferment faster. Cheers, friends! Thanks for the delicious recipes!! I placed it in my warming drawer on bread proof for about 20 hours…and voila I have my sour cream!! Let us know how it goes. thanks! If mold has formed or smells and tastes appetizing, we don’t recommend using it! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. Allow sauce to sit for 15 – 30 minutes (in the refrigerator) before serving. Also, you could maybe try subbing silken tofu if soy is OK for your family. You recipe tastes close enough to sour cream to me. One yes and one no. Perhaps in this recipe silken tofu, sunflower seeds, or macadamia nuts are worth a shot! My family LOVES this sour cream as well! If you try this recipe, be sure to leave a comment and rate it! *One probiotic capsule (emptied) should measure about 1/3 tsp probiotic powder. I do not recommend using almond milk yogurt or coconut yogurt because they don’t have the right consistency and … Serving size is 1/4 cup. Alternatively, you can scrape it off but we didn’t find this necessary. If 79F works, won’t need the yogurt machine. We found 48 hours to be the sweet spot. Can anybody recommend a UK brand of probiotic, there are so many I’m not sure which one to go with. As for blending be sure to add enough liquid and blend on high long enough to get it SUPER creamy. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Would almonds work? Thanks for the fab recipes! Checked my bottle and of course it has them. This recipe makes 2 1/2 cups. We hope you LOVE this vegan sour cream! The longer it rests at room temperature, the thicker and tangier it will become (just like our 2-Ingredient Coconut Yogurt!). But if you give it a try let us know! I’m super new to cooking, especially vegan food. So, I’ve made cream cheese with cashews before. Sure! Hello! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! It turned out great and is now “chillin'” in the fridge, waiting to be used. Glad to hear you and your family enjoys this recipe, Dolly! I’m just concerned as I’ve heard that they are not safe to use. Like, all over my counter. Unfortunately, I needed to dump my effort into the green bin :(. You can soak the cashews overnight or boil them for 30 minutes if you forget. The cream has been sitting out for about 36 hours and smells yeasty; bubbles have formed in the cream too. (I thought this didn’t have prebiotics when I ordered them.) Anybody have tips on mastering the texture? I can’t tell you how it has expanded my kitchen/wellness journey. I’m not sure, but follow those links for more info! Also I have what is allegedly a high speed blender and let er rip for at least two minutes. I simmer my cashews In water for about a half hour until they’re soft enough to mush with my fingers. Is that normal? xo. I want to try this! Thanks for sharing, Melanie! as a culture to make next batch. 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. It will keep for up to 5 days though :D. If I subbed in Rejuvalac for the water would it enhance the flavor? I used the MegaFood MegaFlora probiotic and it’s awesome!! I think it should! Would raw pumpkin seeds work? Did you blend in the water you simmered or drain, rinse, and blend with new water? 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? (Just not the right texture.) On a side note, I absolutely love this website, Dana. Thanks for this and all, have not had a bad thing from your site thus far. Well, not really soak, rather soften … Hi! Game changer!! Probiotics are even recommended by doctors. Just 5 ingredients and simple methods required, and the result is a creamy, dreamy, tangy sour cream delicious on just about everything! Try cashew cheese with them too, it’s incredible!! Thanks! 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. Stir with a wooden or plastic spoon (not metal as it can react with the probiotics) until fully incorporated. Can I put sour cream in a yogurt machine to ferment? Did you still soak them first? And don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Like it better than store brands. Hi Dana, Hello Colleen and Christine! It is thick, but has a slight foamy texture. They’re great quality, arrive quickly, and the best price for organic cashews that I’ve found. I’ve been hesitant to use probiotics in recipes and now that I’ve seen them do wonders, I am hooked. Do you think these won’t work because of the prebiotic fiber? Gently combine the coconut cream and lemon juice. Sure yours is high in the freezer proof for about a half hour until they re! 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