The Art of Plant-Based Sour Cream: How to Culture Cashews

Before I became a plant-based eater I used to enjoy sour cream on a baked potato or with mexican foods. Sometimes I would use it in a dip for parties.

When I became plant-based I stopped using sour cream and dips. It wasn’t long before I heard of culturing nuts. It sounded like too much of a process. Then I finally tried it. Turns out there isn’t much to the art of making a good plant-based sour cream. All you need is cashews, miso, and water.

Plant-Based Sour Cream

1 cup cashews

1/2 tablespoon of white miso

1/4 cup of water

Soak cashews in water for 2 to 8 hours. Then place the soaked cashews and miso into a high powered blender or food processor. Blend on high speed adding more water as necessary to get to the consistency of a whipped cream cheese or whatever thickness you desire. If you want a thinner cream, add more water.

Transfer the mixture into a glass container and cover with plastic wrap or an airtight lid. I use a pint canning jar with lid. Let it ferment at room temperature for 12-36 hours (I usually do 12 hours). As it sits it will develop air pockets. Now it is ready to be used in your plant-based recipes or stored in the fridge for up to 2 weeks.

The warmer the room temperature and the longer you let it ferment, the sharper the flavor of the cream will be. However, I find that it also sharpens while it is in the refrigerator.

I have also seen where people use probiotic cultures instead of miso. This works too, but to me, using the miso is more convenient.

Now that you know the art of making a plant-based sour cream, you can use it in salad dressings or other plant based recipes like tuna-less salad or sweet potato tacos.

You could also turn it into a dip using whatever flavors you want. Try stirring in a tablespoon of lemon juice, a tablespoon of nutritional yeast, and some onion granules or onion powder.

Have fun culturing!

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