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Raw Vegan Fermented Sour Cream Dressing Recipe

In Eastern Europe, sour cream is widely used in all kinds of dishes from soups and stews to desserts and dips. This vegan and raw sour cream is a good alternative if you are dairy intolerant or vegan. It is a perfect addition to a potato or fresh veg salad. It also works great on its own as a dip or in Mexican dishes instead of sour cream. Can be made and ready to serve in 5 minutes or fermented overnight for a more zingy flavour. Makes about 2 cups.

Customer Rating:
5.0 (1 votes)

Posted by: Ann Smyth
On:

Cuisine

Eastern European

Time

< 15 mins

Skill Level

Newbie

Serves

6

Courses etc.

Fermented Foods and Drinks
Side dishes

You will need

IngredientAdd
1 cup sunflower seeds, soaked for 6 hours, drained More products
1/2 cup cashews, soaked for 3 hours, drained; More products
2 tbsp of linseeds, ground into flour More products
2 tbsp of raw unpasteurised apple cider vinegar More products
1 capsule of good quality probiotic More products
2 tbsp of spicy mustard More products
salt to taste More products
water for blending

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Open and empty the probiotic capsule into a high-speed blender.
  • Add the remaining ingredients and a small amount of water, approximately 1/2 cup, and blend until smooth.
  • Use straight away or leave in a warm place for 12 to 24 hours to ferment for a more zingy flavour. Any leftovers will keep for a few days in the fridge.

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