Recipe Directions

Note: you can use rejuvelac instead of the Probiotic if you have some – a few tablespoons should sub ok

This is vegan and raw. It is good for vegan (sour cream sub) or raw diet.

Soak cashews in water (enough to cover all cashews about 2 cups) for several hours (4 or 5). I usually do it overnight and it works perfectly.

Put cashews and water in blender with the contents of one open Probiotic capsule. (don’t put in capsule).

Blend until smooth and creamy (add a little more water if needed – not too thin though).

Put mixture in a container and put on lid on top but do not close.

Leave on counter or warm spot to ferment for a few days (normally 3 – heat will speed up the process though).

Taste every day to taste sour-ness of sour cream. Mix too.

Once sour enough for you, put in fridge and enjoy.

Tips: I put mine on top of the refrigerator since it is always slightly warm and running. The sour cream might get a bit thick and sticky while fermenting so just add a bit of water and mix to fix this.

Queenfluff's Thoughts

I make this all the time and many people have commented on how much it tastes very similar to dairy sour cream. It is easy to make too. You can use it for your mexican dishes or just as a dip for your raw corn chips.

I also use it to make dips that would call for a sour cream (like french onion or dilly) and I also use it in soups to make them nice and creamy and thick. Also adds a tangy-ness to the soup because of the sour flavor.

I have also added to dehydrated crackers before and it gave a nice tangy taste to them.

NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)

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Comments

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rawmumma - thanks for posting that you made this with sunflower seeds, i was just about to ask that :) I think i may do 1/2 sunflower and 1/2 pine nuts, just to give it a creamier taste/feel. I'll post back next week once i make it!

Noelleloveshoney - That yucky smell is the poison/toxins coming out (sorry, don't mean to insult anyone who absolutely loves cashews). I used to use them but i've stopped.

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I've made this non-stop since discovering this recipe. It tastes, looks, smells, and has the texture of real sour cream! Every non-raw person I feed this to thinks it has to be real diary sour cream and they LOVE it as do we. I use fresh filtered water in the recipe not the soak water and the powder from about one to two probiotics capsules. It's especially good with a bit of sour cream added from a previous batch and the probiotics before fermenting.

The raw cashews I get from Trader Joe's sprout a little white tail when soaked so I'm pretty sure they are really raw.

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how interesting, i didn't realize cashews aren't really raw. why is that?

and i always have a problem when i soak them, for 1 hour or overnight, they always get this weird smelly yuck and it makes me feel kind of sick. maye i have a bad batch? i got them with my almonds frm azure standards. hmmm. definitely want to try this whole nacho ensemble...

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Burdie pie, Sorry I missed your comment - Hee! they are not pancakes they are my Purple Corn Chips. (see my recipes). They go nicely with the sour cream so that is why i put them in the picture. :) Good idea though - raw potato pancakes to go with the raw sour cream! :) I think I might have to work on that one now!

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yea I get 10 lb bags of raw cashews through rawguru.com... they are awesome cashews from brazil and they are bigger and crunchier... I love them!!!!!

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mmm, what are the little pancakes in the pic?

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The picture you have of this is awesome. I haven't gotten the probiotic yet but I plan on trying this. Thanks for the update on the cashews. I heard they shouldn't be eaten if you are a strict raw foodist but they are better than other nuts to me and have a smoother texture so I am keeping them for now.

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FYI all: For the last few batches of sour cream I have made I tried using David Wolfes truely raw cashews and the batches turned out horrible. I don't know if I got some bad cashew or what but it tasted like it was month old sour cream after only two days of fermenting! (I got the split ones that were in the vaccum sealed bag which I think they are phasing out because they were on sale). So, even though they won't be "truely raw", I am going back to the co-op ones I normally buy. Not to mention that David's cashews are too expensive to end up tasting bad in my recipes.

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Shambavi - you can get truely raw cashews through rawfood.com or rawguru.com

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There's a thread somewhere on this website about raw cashews, there is one source online you can get truly raw cashews on (they make them in indonesia)...I forget what it's called...

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Since cashews aren't really raw I made this with sunflower seeds and it was so awesome. It really does taste like sour cream, or at least what I remember sour cream tasting like.....

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Yum! I can't wait to try it!

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