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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: 25/07/2016

Cuisine

Eastern European

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Fermented Foods and Drinks
Side dishes

You will need

Ingredient	Add
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.