Fermented cashew sour cream
Fermented cashew sour cream
I dare you to say this isn’t comparable to full-fat traditional sour cream. Fermenting the cashew cream gives it a tang, which is enhanced by some lemon juice and vinegar.
Yields: 1 cup
Ingredients
1 cup raw cashews
2 probiotic capsules (I use Progressive Perfect Probiotics)
¾ cup of purified water[i] (reserve ¼ cup – add only as needed)
¼ teaspoon sea salt or Himalayan salt (non-ionized salt)[ii]
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Steps
Soak cashews for 6 hours (It can be done quicker with hot water). Drain and rinse.
Add cashews to a high-speed blender with ½ cup water and blend until creamy. Add remaining ¼ cup of water slowly to get desired consistency. Note - the sour cream will only slightly thicken during fermentation.
Scrape mixture into a quart-size mason jar. Empty probiotic capsules into the mixture. Stir with a wooden or plastic spoon until fully incorporated (metal can cause an adverse reaction).
Dust the top with salt to help prevent mold growth.
Cover jar with a piece of cheesecloth or a very thin towel and secure with a rubber band. Make sure there is a least one inch of headspace, because it will expand during the fermentation process.
Let it rest in a dark, warm room, preferably warmer than 70 degrees F (21 C) for 48 hours. The longer it rests, the thicker and tangier it will become. Fermenting time can vary based on conditions.
Once the mixture has reached your preferred tanginess and texture, add the lemon juice and apple cider vinegar. Stir thoroughly to combine. Taste it – you may want to add a little more salt. Put on a secure fitting lid on the jar and store in the refrigerator. It can last 7 to 10 days.
[i] The chlorine in tap water negatively impacts the fermenting process.
[ii] An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals.
