Ingredients

The following ingredients have 16 Servings
  • 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

Instruction

  • 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.