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.
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!