**Please note that the stew picture is NOT vegan – the sour cream however is, as we are a dairy free family.

Continuing with the wonders of culturing with rejuvelac, we move on to Vegan “Sour Cream” again, the recipe being found in Miyoko Schinner’s book Artisan Vegan Cheese, which I know by now you’ve finally secured and drooled over. RIGHT?

Sour cream without all the fuss and junk found at the grocery store? Yep, you can do it, with cashews, water, rejuvelac, and sea salt. And a blender. And a regular mouth mason jar (no need for a big ole bulky blender cup!). Can’t you just taste the sourdough bread dipped in your soup or stew, topped with sour cream?

So just like the cashew cheese, you’ll soak the cashews in water for just 3-8 hours.

Drain. Then blend the cashews with the rejuvelac and salt until it’s pretty smooth and creamy.

Then culture for 48 hours, somewhere fairly warm (avoid a granite countertop in the fall/winter!).

After 48 hours, it’s ready now or

or you can strain it just like yogurt or kefir to get it thicker.

Oops, strained a bit too long, over 3 hours. Looks a bit more like cream cheese, and I could have left it as is, but I really wanted sour cream to go with dinner.

I mixed in a bit of the drained liquid, and it was just right!

It should last 2 weeks in the fridge, but it disappears into our tummies pretty fast so never a worry about it going bad! Isn’t fermenting, FABULOUS? Get fermented!