Recipe~ Vegan Sourcream

Last week I showed you how to make rejuvelace, which is the base for sour creams, yogurts, and vegan cheezes.  My favorite use of rejevalc is sour cream. I use it for everything. Soups, Mexican Food, Curry, ect. The tang and texture of this is superb. I love to pour it over my favorite nacho plate.

photo(1)

Or strategically place it on top of burrito.

photo(4)

Vegan Sour Cream

2 c of soaked cashews (2 to 8 hours)

1 c of rejuvelac

a pinch of salt

Put cashews, rejuvelac, and salt in a blender. Blitz until nice and smooth. Place mixture in a glass jar and seal it with either a paper towel or cheese cloth (fastened by a rubber band).  Let the mixture sit for 24 to 48 hours. It depends on how tangy you want the sour cream to be. I usually let it go for 48 hours.  When mixture is done, taste and place in fridge for a few hours. Mixture will firm even more in the cool refrigerator.  Stores for about two weeks.

photo

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: