All you need for this recipe is two ingredients and one day to let it culture.
I use to be overwhelmed with the thought of “culturing” and buying active bacteria. But once I learned how easy creating fermented foods was to make, I became hooked, and I want you to become too! Fermenting my own yogurts and spreads has doubled my confidence in the kitchen, and gave me a true feeling of pride, make something completely from scratch. While the cost is about the same as buying a similar product at the store, when you make it yourself you know exactly what is in it, and where every ingredient came from. I have also taken an ingredient list of about 15 down to 2!
Since that first batch of Raw Coconut Yogurt, I have learned that with just a switch of the main ingredient, you can create a whole variety of tastes and textures! After running out of ideas to use up a huge bulk sized bag of pine nuts, I wondered if they would make a yogurt. Following the same steps as the Coconut Yogurt I patiently waited for the taste test… and what I found was how similar the taste was to sour cream!!! Now let me say, I am no stranger to the nacho platters at many vegan eateries, with that I have become accustom to the sweeter tasting, cashew based sour cream that piles atop those plates of heaven. While cashew based sour cream is delightful in itself, it lacks the tartness of a dairy based sour cream.
When I tasted this heavenly spoonful, that was thick, and creamy with a slight tartness and no sweetness. I knew I was onto a winner!
Dollop generously on a baked potato, or drizzle on a plate of piled high nachos
Raw Vegan Sour Cream
- 1 Cup Soaked Pine Nuts
- 1 Capsule of Probiotics
- 1/2 Cup Filtered Water
Directions
- Soak your pine nuts in water overnight or for a minimum of 3 hours
- Drain off the water and in a blender add the pine nuts with 1/2 cup of filtered water, and 1 capsule of probiotic powder (open the capsule and pour it in) blend till smooth
- Pour into a clean glass jar and cover with cheesecloth or plastic wrap with poked holes, place a rubber band to secure it into position
- Place in an oven, with the oven off Leave overnight for 8-12 hours. Taste-test, and refrigerate when you have achieved the level of tartness you like
- Nacho time !
