Whole Food, Plant-Based Recipe Cultured Cashew Sour Cream

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Watch a cooking demo of this recipe here.

Ingredients

  • 7 ounces raw cashews, soaked overnight (or soaked in very hot water for 2 hours)

  • 2 T unsweetened plant-based yogurt

Instructions

1. Drain and rinse the cashews, then place them in a high-speed blender.
2. Add ¾ cup water and blend until completely smooth and creamy. If needed, add a little more water, but avoid making the mixture too thin.
3. Add the yogurt and blend until fully incorporated.
4. Transfer the mixture to a clean glass jar or container. Choose one that is slightly larger than the mixture, as it will expand somewhat during fermentation.
5. Cover the jar with a piece of cheesecloth or muslin and secure it with a string or rubber band.
6, Place the jar in a dark spot at room temperature and let it ferment overnight. As it ferments, small air pockets will form throughout the mixture.
7. Once fermented, cover the jar with a lid and store in the refrigerator for up to 4–5 days.