Cashew sour cream cheeze (raw, vegan, cultured)

It tastes like real sour cream. Or maybe I already forgot the taste of the sour cream made from cow’s milk. But it tastes like cheese to me.


1 cup truly raw cashews

filtered water

2 probiotic capsules (I buy only organic probiotics because those sold in pharmacies are usually GMO and are not vegan)



Put the cashews in the blender with just enough water to almost cover the cashews. Blend  until smooth and at the end add the probiotic powder (without the capsules) and pulse. Put the mixture in a jar and cover it with a towel and leave in a warm place to ferment for 14 to 16 hours. You can then season it with your preferred spices or fresh or dried herbs or use it for your recipes. The fermentation time will depend on how warm a place you leave it. If you put it in the refrigerator it will continue to ferment but much more slowly.

Enjoy on your raw crackers or bread or pasta or veggie slices.



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