Tangy vegan sour cream is here! Let us show you how.
This 5-ingredient recipe starts with soaked cashews. Cashews create the perfect creamy, thick base that’s neutral in flavor. Once soaked and blended, add your probiotics to get the culturing process started.
This sour cream does best with a 48-hour rest/culturing time. The longer it rests at room temperature, the thicker and tangier it will become (just like our 2-Ingredient Coconut Yogurt!).
All that’s left to do is add in your lemon, salt, and apple cider vinegar for flavor and even more tanginess. Swoon!
We hope you LOVE this vegan sour cream! It’s:
Tangy
Thick
Creamy
Easy to make
& So delicious
For flavor variations, stir in some adobo sauce or chipotle hot sauce for a smoky, spicy spin or blend with ripe avocado and lime for an avocado crema! This sour cream would be perfect on just about any spicy or Mexican-inspired dish. We loved it on a simple baked sweet potato with avocado and salsa. Add our 1-Pot Black Beans for more protein and fiber!
Into sauces? Be sure to check out our Garlicky Guacamole, Vegan Aquafaba Mayo, Easy Red Salsa, Habanero Hot Sauce, and Easy Chimichurri Sauce!
If you try this recipe, be sure to leave a comment and rate it! And don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Cultured Vegan Sour Cream
Ingredients
- 1 1/4 cup raw cashews
- 2-3 probiotic capsules*
- 1 cup water
- 1/4 tsp sea salt
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
Instructions
- Soak cashews in very hot water for 1 hour or in cool water for 6 hours or overnight. Drain.
- Add drained cashews to a high-speed blender with water and blend until creamy and smooth, scraping down sides of blender as needed.
- Scrape mixture into a mixing bowl and add contents of probiotic capsules. Stir with a wooden or plastic spoon (not metal as it can react with the probiotics) until fully incorporated.
- Cover with a piece of cheesecloth or a very thin towel and secure with a rubber band. Let rest on the counter (preferably in a room warmer than 70 degrees F (21 C)) for at least 24 hours or up to 48 hours. The longer it rests, the thicker and tangier it will become. We found 48 hours to be the sweet spot.
- Once the mixture has reached your preferred tanginess and texture, uncover and add the salt, lemon juice, and apple cider vinegar. Stir thoroughly to combine.
- Taste test and adjust as needed, adding more lemon juice for acidity, salt for saltiness, or apple cider vinegar for tanginess.
- Use immediately, or for cold sour cream, chill at least 6 hours. Will keep covered in refrigerator for 5 days, oftentimes longer. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing.
Julie says
Hi, instead of using a probiotic capsule, could i use some sauerkraut juice? Thanks!
Hi Julie, we’re not sure if that would work! It could be worth experimenting. Let us know if you try it!
Helen says
introducing fermentation to the cashews has been game-changing, thanks for the insight – I had read about it but wasn’t sure how it was done. It is wonderfully tangy and I now have a batch sitting in the fridge ready to go, or developing on the counter at all times.
I plan to use this as a base – so far it has revolutionised pizza night as a substitute ‘pouring’ mozzarella and served as a great cream cheese sub too. I’ve tweaked with nutritional yeast and tahini for different flavour palates and am still working on nailing the umami and limiting the sweetness.
This recipe has changed our lives in adjusting to plant based lifestyles.
Thanks!
Amazing! We’re so glad this recipe has been a game-changer for you, Helen. Thank you for sharing your experience! xo
Anne says
Could I use my homemade yogurt starter instead of the probiotics? (It’s not vegan as I use 2% fat dairy milk). The probiotics are outrageously expensive!
Hi Anne, we haven’t tested it that way, but think it would work! Let us know if you do some experimenting.
Myriam says
Do I have to add /use Probiotic capsule for this recipe? If so, why?
Hi Myriam, the probiotics introduce beneficial bacteria for fermenting. We wouldn’t suggest making it without. Hope that helps!
Sarah Flynn says
I LOVE this sour cream! I have tried so many vegan sour creams, and they all fall flat. But this one is SOOOOOOO good! Notes: I used white vinegar instead of apple cider, but otherwise I stuck to the letter of the recipe.
I have two questions:
1. When I took away the cheesecloth after 48 hours, there was a golden crust on the top of the container. I just discarded this, and it didn’t seem to have any impact on anything, but I was surprised no one had mentioned it. Is this normal?
2. This recipe is listed as freezer friendly. Do you mean make the sour cream then freeze it, as in make it in large-ish batches and then freeze it?
Thank you so much!
Sarah
We’re SO glad you enjoy this one, Sarah! Did it seem like it had dried out a bit? That could be normal if you’re in a dry climate. Yes, you can freeze it! We’d recommend in an ice cube tray if you want to take out small amounts at a time.
Shebah Kidron says
Hello MB!
I wonder if I could skip the apple cider vinegar and use something else instead for tanginess? (like mushroom extract and/or lactic acid)?
Thanks!
Hi Shebah, a little more lemon juice might work! We think mushroom extract would be more savory vs. tangy.
BJ says
At first, I didn’t think this recipe worked. It was too runny and tasted really lemony. But I put it in the fridge overnight and bam!, it transformed overnight into sour cream.
It was so good, my guests commented that it was “better than real sour cream!” I added 1tsp of maple syrup to add that hint of sweetness that dairy sour cream has. It made almost two full 8ounce containers.
They ate it on baked potatoes, and then for dessert I added more maple syrup and fresh mint, and it turned into a sweet/tangy topping for our fruit salad. Thank you so much! This is going in the “favorite pile.”
Thank you for sharing your experience, BJ! We’re so glad everyone enjoyed it! xo
Kat - the other 1 says
Could this work with oats?
(Instead of nuts.)
Hm, we don’t think so, but let us know if you try it!
Kat - the other 1 says
Oh ok. Thanks. Can’t really afford to waste ingredients.
Liana Assenmacher says
Hello!
I misread the directions and added the lemon juice and sea salt at the beginning so it fermented altogether. Is this okay to do?
Hi Liana, we think it might interfere with fermentation, but it might be okay. Check for signs it looks, smells, or tastes off.
Evie says
What can I use in place of cashew nuts?
My husband does not like cashews.
I leave in a country that sour cream is ver difficult to find.
Can you recommend another recipe.
Thank you.
E. V.
Hi Evie, we’d say macadamia nuts or blanched almonds would be the next best options. Just know it won’t get quite as creamy and may require less water. Hope that helps!
Lindsay says
First, I love this recipe. No store bought sour cream comes close. I made it with raw hulled sunflower seeds for the first time. I added less water and it had exceeded my expectations.
Amazing! We’re so glad you enjoy it, Lindsay. Thank you for sharing that sub! xo
MAPrehn says
Could this be used to make Ranch Dressing replacing this recipe for the dairy sour cream called for?
That should work! We also have a dairy-free ranch recipe here. Hope that helps!
VICKY says
The texture of mine came out more like a ricotta.
Do you know what could have happened? Or is it just that my blender isn’t great? Thanks!
We’re so sorry it didn’t turn out right, Vicky! A blender that’s not powerful could definitely cause that. Our only other idea would be maybe it needed more liquid?
BRUNA KARLA k BORTOLATO says
I loveeeeee this sour cream :)
Yay! So glad to hear it, Bruna! Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Deirdre Stein says
Can I use Vegan Yogurt starter?
Hi Deirdre, we think that might work, but we haven’t tried it! Let us know if you do!
Luvinia Robinson says
Why the prebiotic capsules? What brand did you use? Can the sour cream be made without it?
Hi Luvinia, the probiotics introduce beneficial bacteria for fermenting. We wouldn’t suggest making it without. Hope that helps!
RUTH kape says
hi if i have ready made culture can i use that and how would i do it please?
Hi Ruth, we assume so, but haven’t tried it ourselves. We’d suggest looking at the package instructions on the culture for guidance.
Jocelyn says
WOW!! This tastes amazing for vegan sour cream! Definitely need to use a high powered blender to get the smooth consistency from the cashews. I boiled mine and have a Vitamix so not sure I needed to soak them but I REALLY wanted a creamy texture. My probiotics were 25 billion, I used 5. Perfect! The taste was nice and sour with a tang. I let it ferment for the full 48 hours and then added all the other ingredients. It is better cold but still great befored chilled. Does get a bit thinner consistency once I add the vinegar, lemon and salt but thats OK cause it tastes great. Non vegan family members liked it too! Thanks for the recipe!
Woohoo! Thank you so much for sharing, Jocelyn! xo
Heather says
Can I use this vegan sour cream in a bundt cake recipe to replace regular sour cream?
Hi Heather, maybe? We’ve never tried it. Let us know if you do!
Ivette B says
Hi, would you recommend any other probiotic brand? Those are way too expensive
I haven’t tested any others. Perhaps ask an expert at your local market for a lower cost alternative?
Linsey says
I’ve made this now 4 or 5 times – its SO GOOD. So far I haven’t added the lemon, ACV or salt since it’s so good as is and I’m a bit afraid to ruin it. I’m starting another batch now, maybe I’ll try it this time!
I use it anywhere sour cream is called for, but my FAVORITE way to use it is in mashed potatoes. Game changer!! I blend it up in my immersion blender and it comes out smooth. Store bought and other vegan sour creams completely miss the mark but this recipe is right on the money.
Thanks for another amazing recipe – you da bomb!
Whoop! We’re so glad you enjoy it, Linsey! Thanks so much for sharing! xo
Collette Turner says
I have made this three times now and I must say, it is so good I could eat the whole batch with a spoon!
We’re so glad you enjoy it, Collette! Thanks so much for sharing!
Helen Wang says
Love your website for the vegetarian and vegan recipes! Thank you so much for sharing!
I want to make this but I live in Southern California and it is pretty hot here. Can I put sour cream in a yogurt machine to ferment? If yes, how long should I leave it in it? Your recipe says leave in a room more than 70 F. My house is around 78F to 79F, is this temperature too high? If 79F works, won’t need the yogurt machine.
Thank you!
Hi Helen, we think that temperature should be fine! It may just ferment faster.
Kelly says
I have really wanted to recreate a vegan sour cream with that specific sourness and this is IT. I would say it’s identical to dairy and am blown away!! ? I decreased the water slightly for thickness, and my probiotics had prebiotics in them too and it worked perfectly (I’m not sure what the supposed issue is with them). I’ve been hesitant to use probiotics in recipes and now that I’ve seen them do wonders, I am hooked. Try cashew cheese with them too, it’s incredible!! This is a whole new vegan world ✌?
Kelly says
Oh and I used two capsules :)
We’re so glad you enjoyed it, Kelly! Thanks so much for sharing!
Trish says
I have made this twice now and am about to do a third batch. Best vegan SC. Like it better than store brands. I live in oregon so the 70 degrees wasnt possible, what did was as put in a bowl and used my yogurt maker. I think it took about 6 hours? Did first batch with 3 capsules and second with 2. First batch was thicker, still playung with time and capsules. Thanks for this and all, have not had a bad thing from your site thus far.
Thanks so much for the lovely review, Trish! We’re so glad you enjoy our recipes! xo
Jessi says
Is it necessary to use the probiotic or can I omit it? I’ve seen other recipes that don’t use it at all and the comments are that the sour cream tastes just like the dairy one sold. I’ve also seen others with a spoonful of vegan yogurt as a starter culture. I’m looking for the cheapest, easiest way out with what I have on hand.
Thank you!
Sure! Let us know how it goes. Probably no need to let it “ferment” in that case – just use it once you’ve mixed it.
Jessi says
Great! Ill try it.
Thanks for your promp response. I love love your website btw. Anytime I’m looking for an alternative to an ingredient or a meal, I, by default, go straight to your site ? Keep up with your great content. It’s not going unnoticed!
Aw, thanks so much, Jessi! xo
Curtis says
So, I’ve made cream cheese with cashews before. One recipe I found is just like this one, but obviously the texture is thicker, and they use unflavored vegan yogurt to add the probiotics to their blend. I also have some experience with fermentation anyway, as in sauerkraut and kosher pickles and whatnot. I started experimenting with trying to make the cream cheese by fermenting the cashews in brine for a couple of days. It came out great. After I started with these experiments, it seemed like others had similar ideas, as you can find cream cheese recipes fermenting their cashews this way, now. My question, I guess, is whether or not I really need the probiotic pills, as I’ve had success in other situations without added probiotics. Can’t I just lacto-ferment the cashews?
I think so! We just figured the probiotics were more accessible / user friendly. But let us know if you give that a try!
Melanie says
I just made this and it smells and tastes exactly like sour cream. (Just not the right texture.)
I fermented mine for 36 hours and ended up not adding in anything! It was so perfect as is. I am so curious what the extra ingredients (salt, lemon juice, acv) would do to it, but it’s so good just plain. Has anybody else experienced this? Is there any way to ever get rid of that cashew texture? (I know, I’m just being picky now.) :D
Oh great! Well if you like it as is, I’d say that’s a win!
Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Melanie says
Thanks! Sorry I didn’t see the rating before.
I read that the secret to the flavor is in the probiotic that you pick as each differ in how many strains of Lactobacillus bacteria and beneficial Bifidobacterium they contain. Interesting!
Anybody have tips on mastering the texture? Should I have blended the cashews longer? Or can they just not hit that perfect soft and creamy state?
Awesome! Thanks for sharing, Melanie! As for blending be sure to add enough liquid and blend on high long enough to get it SUPER creamy.
Joe says
I simmer my cashews for about a half hour until they’re soft enough to mush with my fingers. Also I have what is allegedly a high speed blender and let er rip for at least two minutes. This makes the blended cashews silky, with no nut texture.
Melanie says
Fantastic! Thanks for sharing! Did you still soak them first? Or just summer? Did you blend in the water you simmered or drain, rinse, and blend with new water?
Gail says
Did you use a vitamix blender?
Kara says
Hello! Will this hold up under heat? I’d like to try it as a base in my spin/artichoke dip. I know there are many wonderful vegan recipes out there, but I’m trying to recreate my own “famous” recipe that used mayo and shredded parm as the base. I’ve tried the vegan versions of both of these without luck. I also tried using a cashew base – nope. I’m hoping this will give me the thickness as well as the tanginess I’m looking for, but the dip is served hot (not baked, just mic’d or in a small crock pot). Thoughts?
I think it should! Just know that cashews do thicken when heated, so it may get quite thick in the dip. Let us know if you give a try!
Melanie says
Please let us know if it worked!
Sue says
Hi Dana . I am new here and I was super excited to try out this recipe. I followed your instructions quite accurately, or so I thought, until I removed the cheese cloth after 48 hours, preparing to add the next ingredients to adjust the tanginess . My mixture was nothing like yours in the video. It had different colors, a weird texture , and a nasty smell. Not sure where I went wrong, but I was totally disappointed as I was hoping to indulge in this very yummy vegan version of sour cream. Unfortunately, I needed to dump my effort into the green bin :(. Any suggestions as to what I did wrong?
Hi Sue, so sorry to hear it didn’t work out for you! Did you make sure to use a probiotic that did not contain PREbiotics?
Kate Wilson says
I need to make this so I can try to recreate my childhood paprikash and spatzel
Selena says
Good morning. I’m super new to cooking, especially vegan food. Never worked with probiotics. Are you supposed to throw the whole capsule into the mixture, or empty the powder?
Hi Selena, great question! Use the powder from the capsule only and discard the remaining capsule. We just added clarification in the recipe instructions, thanks!
Marjorie says
Hi there , I would like to know how long I can keep it in the freezer ?
Thank you
About 1 month. Hope that helps!
Jamie says
So after I added my probiotic capsules to the blended cashews, mixed, covered and set aside… Of course I scrolled down and saw the tips about no prebiotics. Checked my bottle and of course it has them. So when you say it “won’t work” what will actually happen? Can I mix the other ingredients in and use it or is it a lost cause and needs to be thrown out? Will the capsules I used add any tangyness? Does it do anything beneficial in any time period?
I do plan on getting the right stuff and trying again as I too love your stuff!
Thank you,
Jamie
Ken says
I live this recipe. I’ve made it twice now and even non-vegans think it is better than dairy sour cream. I ran out of cashews the last time I made it and substituted marcona almonds for half of the cashews. It turned out great and is now “chillin'” in the fridge, waiting to be used. Thank you for this recipe!
Ken says
*love, not live
Leigh says
Hi Dana,
I tried your mayonnaise, love it and it’s much tastier than anything I’ve bought, not to mention, much less expensive.
I have a question about the cultured sour cream I’m trying; How much water do I add to the cashews & the probiotic to culture?
Thanks, Leigh
We are glad you enjoyed our vegan mayo, Leigh! For the cashews, you’ll want to use 1 cup of water and 2-3 probiotic capsules.
Lucretia Hudson says
Hello there! I love this site. I can’t tell you how it has expanded my kitchen/wellness journey. I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. I loved the first batch I made following the recipe exactly. The tang was there, and I like tweeting the flavor to taste. So good. My only problem was my batch was grittier than I would have preferred (likely my blender, a Ninja) The second batch I made was much the same, I just modified a few things. First I ground raw chashews into a meal with a spice grinder/coffee mill, then soaked the cashew meal in 1c super hot water for an hour. I then blend it using the one serving smoothie attachment, mixed probiotics and set aside for a couple days. If I had a commercial grade food processor, or a vitamix, I’m certain I wouldn’t have needed to tweek at all, but the results were spot on a creamy textured sour cream. Anyone else working with a bit less power, this is your solution! Cheers!
Brynn says
Turned out so good! I’ve never made homemade sour cream before and I probably won’t use any other recipe. I had 30 billion probiotics and did 4 capsules letting sit for 2 days. The only change I’ll do is just a tad less lemon juice! Also it makes a lot, will probably do a half batch next time since it’s only 2 of us eating it before it goes bad. Was delicious on enchiladas and baked potatoes!
Debbie says
Hi really want to try this for a long time but I never have apple vinegar in the house can I also replace that and just use a bit more fresh lemon juice?
Yeah, you can give that a try!
Kate says
Hi Kimberley
I want to make a cake frosting. Could I mix this with melted dairy free chocolate successfully?
Hmm I’m not sure that would work, but you may be interested in our Cashew Buttercream Frosting or our Chocolate Ganache Frosting!
michelle LaFayette says
Hi the cashew one AMAZING, bur if I made it with tofu would it culture as well like the nut one. i have to drive a ways for raw cashews, Thanks!
Kimberly says
We order raw cahews from Thrive market. They’re great quality, arrive quickly, and the best price for organic cashews that I’ve found.
Raw cashews are a must for awesome plant based food prep!
Tami Freier says
Thank you @minimalistbaker!! I’m new to the Plant based way of eating and was soo missing sour cream. Well not anymore!!! It’s so creamy and tangy!! I followed the recipe to a “T”. I placed it in my warming drawer on bread proof for about 20 hours…and voila I have my sour cream!!
Lovely! Thanks for sharing, Tami!
Belle says
Hi, I was wondering if I can substitute a spoonful of vegan yogurt for the probiotic? Thanks!
Joe says
I simmer my cashews In water for about a half hour until they’re soft enough to mush with my fingers. Also I have what is allegedly a high speed blender and let er rip for at least two minutes. This makes the blended cashews silky, with no nut texture.
Renee says
Just finished a batch. I’m going to make pirozhkis with tvp instead of beef, and tofu scrambled with turmeric and black salt for the eggs. I only need about 2 TBS, so I only made half a batch. I’m trying out a noodle dough with aqua faba instead of eggs. You recipe tastes close enough to sour cream to me. It was either this recipe, or the one with nutritional yeast in it, but there seemed to be less complaints about this one. Thanks!
One note, however, you might want to warn people that they need to use a good sized container, as that stuff WILL expand. Like, all over my counter. ?
Thanks for the tip, Renee!
may says
can you save some (the one I made)
as a culture to make next batch
Dolly says
Just made this for the third time! It is absolutely yummy, perfect! I used the MegaFood MegaFlora probiotic and it’s awesome!! I’ve toppped my raw tacos with it, baked potatoes with it, and recently made some tzatziki with it to compliment your latest falafel recipe!! Which is also delish by the way! My family LOVES this sour cream as well! Thanks for the fab recipes!
Yay! Glad to hear you and your family enjoys this recipe, Dolly!
Linda says
I too was curious about freezing a portion of the recipe. In reading through the comments the question of freezing received 2 opposite replies. One yes and one no. Can you clarify?
Sorry about that! You can freeze :D
Reyn says
Can you freeze left overs?
Molly Ahern says
I was super excited about this, but after 48 my mix doesnt taste tangy at all. It tastes almost moldy. What did I do wrong??
Hi Molly, did your probiotics contain PREbiotics? Did you make sure to sterilize all equipment really well?
Mhairi says
The cream has been sitting out for about 36 hours and smells yeasty; bubbles have formed in the cream too. It is thick, but has a slight foamy texture. I am wondering if I used a wrong sort of probiotic powder? Or is this normal? Please advise!
Hi! What brand of probiotics did you use? If mold has formed or smells and tastes appetizing, we don’t recommend using it!
Sue Thomas says
Do u mean it smells UNapoetizing?
Lucy says
Can anybody recommend a UK brand of probiotic, there are so many I’m not sure which one to go with.
On a side note, I absolutely love this website, Dana. All the recipes I have tried so far have been great. Easy, tasty and healthy. I hope to work my way through them all! I’ve only recently started an almost vegan diet – I still eat eggs and honey occasionally – and find your recipes a great inspiration. Thank you so much!
Erin Spurlock says
will any capsule probiotics work (as long as it doesn’t have prebiotics, like you said)? The kind I have is 40 billion CFU’s per 2 caps. Do I need to double the amount of capsules in the recipe?
We had the best success with the recommended brand we mention above!
stephanie says
How long will this stay good if stored in the fridge?
Hi Stephanie! It will keep covered in refrigerator for 5 days, oftentimes longer. You’ll know it’s gone bad when mold has formed or it no longer smells and tastes appetizing.
kerri says
ok so I have to say….you are my favorite site for recipes!!! This sour cream is ah-mazing! This is the second time I have gone plant based and your recipes are so simple and easy to follow and super delicious making it easier this time for sure!!! I even can please my husband who is very picky. I love to receive your emails with recipe ideas! Thank you sooooo much!
We’re so glad you’re enjoying the recipes, Kerri! Thanks for the sweet comment :D
Kim says
This is probably a dumb question. I ordered a bottle of probiotics for this recipe, but I am now looking at the jar and it says there is a “prebiotic fiber blend” included. (I thought this didn’t have prebiotics when I ordered them.)
Do you think these won’t work because of the prebiotic fiber?
Kim says
*to clarify…is prebiotic fiber the same as prebiotics? Can’t seem to find the answer online…
We do not recommend using a prebiotic, as outlined in the recipe! For best results, we recommend using the suggested probiotics in the ingredients list.
colleen says
Would almonds work? I can’t have cashews :(
We haven’t tried and can’t say for sure!
Christina says
Would it be okay to sub with coconut milk instead of using cashews? I figured I can make the coconut yogurt and then add the rest of the ingredients to it.
Hmm, not sure. But if you give it a try let us know! We’d recommend using full fat in that instance.
Judie Elfendahl says
Ok to use the water from the drained cashews for part of the 1 cup of water? The drained water is so yummy!
I would use fresh, actually.
Kelly says
Made this and loved it! The only thing I’d keep in mind for next time is adding a little less apple cider vinegar (maybe 1/2 tsp). Thanks so much for the recipe!
Thanks, Kelly!
Debra says
This is definitely going into my regular recipe rotation. Yum! I took your cue from the photo and put it on a baked sweet potato with some steamed broccoli and dairy-free pesto I made with almonds.
Woot woot!
Ashley beck says
After it was sitting i took cloth off and had a browner harder layer on top. Is that normal? i mixed it all together. wondering if i should have scrapes off.. or if that means its bad;(
As long as it smells (and tastes) fine, it’s good! A slightly darker layer on top can be normal since it’s been exposed to air. Just give it a whisk or stir and you’re good! Alternatively, you can scrape it off but we didn’t find this necessary.
Cassie Thuvan Tran says
What a beautiful recipe! Sour cream has never been my favorite food–I don’t think I ever enjoyed it before going vegan, either! I do love this easy alternative to it. I wonder if there’s also a way you can make vegan sour cream without cashews!
Nica says
This looks just the perfect thing on a yam! Thanks for the recipe ?
Nica says
A vegetarian deli I use to work at used rejuevelac! Soo yummy!
Christine says
I live in a small town and have to order probiotics. Are they necessary?
Colleen says
I was wondering the same thing. Is it necessary?
Hello Colleen and Christine! Probiotics are what makes this sour cream “cultured” and bring out the natural tanginess. However, if they aren’t accessible to you, simply omit and there’s no need to set it out on the counter. Just add the rest of the ingredients and store in the refrigerator for immediate use.
Elaine youngblood says
Your recipe for Vegan Seven Layer Bars does not say how much coconut butter to blend in with the 2.5 cups of shredded coconut
Sonja says
I think she meant that you take the 2.5 cups of shredded coconut and blend that to make coconut butter, not that you’re mixing coconut butter into shredded coconut.
Elaine says
Okay. I will try it that way
Elaine – you use the full amount of coconut butter that 2 1/2 cups coconut flakes yields (~3/4 cup)
Rebecca says
Do you know which species of probios are in the capsules you use?
I’m not sure, but follow those links for more info!
Tora says
I notice a lot of the vegan recipes call for cashews or coconuts…are there any alternatives to both because my husband is allergic to both
Shoot! I love both of those things. Perhaps in this recipe silken tofu, sunflower seeds, or macadamia nuts are worth a shot!
Diana says
I want to try this! What strength probiotics did you use? They range from about 15 billion to 50 billion live beasties per capsule! so I’m not sure what to use. Thank you!
I use a 50 billion capsule by Renew Life. But Jarrow is also good! Just make sure yours is high quality and doesn’t contain PREbiotics or it won’t work.
Diana says
Turned out perfectly! I love this. Can it be frozen in portions like the noncultured sour cream?
Not this recipe! It will keep for up to 5 days though :D
Barb says
If I subbed in Rejuvalac for the water would it enhance the flavor? Or detract?
Hmm, we’re not familiar with that. Sorry!
Beth says
Yes absolutely. That would help reduce the amount of probiotic capsules needed.
estelle whiddon says
Rejuvelac is kind of grain water invented and promoted by Ann Wigmore. Rejuvelac is a raw food made by sprouting a grain, soaking the sprouted grain in water for about two days at room temperature, and then reserving the liquid.
Zarina says
Any substitute for probiotics? Are probiotics safe. I’m just concerned as I’ve heard that they are not safe to use
Rebecca says
Probiotics are even recommended by doctors. Yogurt, kefir, sour kraut, cheese, cottage cheese, kombucha, and even “real” olives and pickles have been cultured with probiotics as far back as history goes. You’ve probably been eating probiotics your whole life.
Zarina the probiotics are what helps it culture! Yes, they’re safe. Let us know how it goes!
Jordan says
This recipe actually looks doable! Thank you!!
I do have a question…I’m allergic to citrus. Would it still work to just add a little ACV (that’s usually what I sub for lemon juice anyway)? Thanks in advance!!
Totally!
Barbara says
Can I freeze this? I can’t imagine eating 16 portions of sour cream in 5 days. Thanks!
Yep!
Marianne says
Your blog is one of my favorites for dairy and egg-free dishes (my son is allergic). He also has an allergy to cashews, and it seems like those are a frequent appearance in your awesome recipes. Do you think subbing walnuts for cashews here would work (or in some of your other recipes)? Thanks for the delicious recipes!!
Sylviane Durocher says
You should try macadamia nuts , their flavor is less strong than the one of walnut and the texture is more like the one of cashew.
Emily says
Sunflower seeds may also work!
Thanks for the recommendations Emily and Sylviane! Marianne, I think sunflower seeds or macadamia nuts would be a good option. Also, you could maybe try subbing silken tofu if soy is OK for your family.
julie hejza says
Would raw pumpkin seeds work? I am allergic to all tree nuts, as well as sunflower seeds.
Hmm I’m not sure they would. Sorry, Julie!
Lainie says
Hi Dana! Was wondering if the potency of the probiotics matters? I have capsules that are 40 billion cfu. Is that enough? Thanks!
The higher the potency the more active and tangy your sour cream will become! 40 billion is pretty great. Let us know how it goes!
Lil says
Looks amazing! I LOVE culturing because it really mimics the making process and the taste of many non-vegan products. Do you think this sour cream can be used as a substitute for non-vegan sour cream in baking? In cakes, for example? thanks!
I do! Just make sure it gets super creamy in the blender for best results!