Miyoko Schinner

Sour Cream

Preparation info
  • Makes about

    1¼ cups

    • Difficulty

      Easy

Appears in
Artisan Vegan Cheese
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

With just three ingredients and a bit of patience, you can make a rich, creamy, thick vegan sour cream that can be used in any recipe that calls for the dairy-based version.

Ingredients

  • 1 cup raw cashews, soaked in water for 3 to 8 hours and drained
  • 1 cup rejuvelac

Method

  1. Process the ingredients.

    Put the cashews, rejuvelac, and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

  2. Culture the sour cream.

    Transfer the mixture to a clean glass bowl or container, cover, and let rest at room temperature