Topping a baked potato with sour cream and fixings turns something incredibly delicious into something way past that. Unfortunately, if you are lactose intolerant or follow a vegan diet, it can feel like you’ll never be able to experience that satisfaction. But not anymore! Now you can make vegan sour cream right at home with just a few ingredients and very little work.
Ingredients
For this recipe, the two most important ingredients are cashews and probiotic capsules. These capsules contain the probiotics necessary to activate the sour cream and give it that tangy flavor and thick consistency. The cashews give it a creamy base and also provide a ton of protein.
Method
- First, soak your cashews in hot water for an hour. Drain them, and put them in a blender with water and mix until it is smooth and creamy.
- Transfer it to a bowl and add the probiotics. Stir with a wooden, not metal, spoon, and cover with a cloth for 24-48 hours.
- Once the mixture has thickened and taken on a sour cream like flavor, add salt, lemon juice, and apple cider vinegar.
- You can use it right away or store it in your fridge for up to 5 days!
