Cashew Sour Cream

 

Ingredients
1 cup cashew milk, preferably homemade
2 tablespoons vegan sour cream
or
1 packet of sour cream culture:
(LLL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

Instructions
Sterilize all equipment in boiling water.
Place cashew milk in a saucepan, bring it to a boil, and cook til thickened.
Allow it to cool to 80°F. Mix in sour cream or sour cream culture and allow to ferment in a covered container at room temperature for two to three days, or until it ferments to your liking.
Store in the refrigerator, and remember to save some for the next batch.
Enjoy!