I’m super new to cooking, especially vegan food. Or just summer? Your email address will not be published. I think so! Will keep covered in refrigerator for 5 days, oftentimes longer. We had the best success with the recommended brand we mention above! Hi, would you recommend any other probiotic brand? One yes and one no. Ok to use the water from the drained cashews for part of the 1 cup of water? Thanks! 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. 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. Cover with a piece of cheesecloth or a very thin towel and secure with a rubber … It is part of the overall end flavor. Here are a few things people use as a base: cashews; tofu; non dairy yogurt; coconut cream; tahini; … wondering if i should have scrapes off.. or if that means its bad;(. Use immediately, or for cold sour cream, chill at least 6 hours. Drain. Or detract? Check out this tutorial! But Jarrow is also good! I’m new to the Plant based way of eating and was soo missing sour cream. Thanks so much for sharing! What brand of probiotics did you use? Does it do anything beneficial in any time period? as a culture to make next batch. This sour cream would be perfect on just about any spicy or Mexican-inspired dish. I have capsules that are 40 billion cfu. Like it better than store brands. Do the same amount, so 1 1/2 cups plus 2 tablespoons. Let us know if you do! Just make sure it gets super creamy in the blender for best results! If you sub it, the flavor will change. Which is also delish by the way! Soo yummy! I would say it’s identical to dairy and am blown away!! How long will this stay good if stored in the fridge? I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. (I know, I’m just being picky now.) This sour cream is ah-mazing! Do you know which species of probios are in the capsules you use? Did you blend in the water you simmered or drain, rinse, and blend with new water? Let us know how it goes! xo. I do love this easy alternative to it. Jamie. Are probiotics safe. I simmer my cashews In water for about a half hour until they’re soft enough to mush with my fingers. 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. 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. They’re great quality, arrive quickly, and the best price for organic cashews that I’ve found. Anybody have tips on mastering the texture? We’re so glad you’re enjoying the recipes, Kerri! Please advise! Soak cashews in very hot water for 1 hour or in cool water for 6 hours or overnight. A vegetarian deli I use to work at used rejuevelac! We’re so glad you enjoy it, Linsey! I also tried using a cashew base – nope. I want to try this! I love to receive your emails with recipe ideas! Thanks in advance!! It was either this recipe, or the one with nutritional yeast in it, but there seemed to be less complaints about this one. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing. My mixture was nothing like yours in the video. First batch was thicker, still playung with time and capsules. Just finished a batch. I need to make this so I can try to recreate my childhood paprikash and spatzel. Is sweeter and not as tangy loved, highly-rated recipes!!!. M not sure, but after 48 my mix doesnt taste tangy at all bad ; ( must! Capsule into the green bin: ( to blend in with the probiotics were more accessible / user.... 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