Raw Vegan Fermented Cashew Sour Cream or Yogurt Recipe

This recipe changed my life!
Blend a cup of soaked cashews (or any other nut you like) with enough water to make a thick paste about the consistency of sour cream. More water if you want a thinner kefir, yogurt or buttermilk consistency
Put the nut paste in a jar. Leave about 2 inches of room at the top of the jar because it will GROW.

Put the jar in your dehydrator (remove the trays) with a loose lid. Set it at about 95F. (This can be done in any warm place but it may take longer. See note below)

Leave it over night and it should look like this in the morning:

















See the bubbles? It's alive!















Stir it down and add salt or other seasonings if you like. I like it plain.
Store covered in the fridge almost indefinitely. Use just like you would sour cream in just about any recipe, as far as I know.
The longer you let it set the more sour delicious it gets.

I like to take a jar of this on road trips with me. It tastes better every day!

Note for those of you who don't have a dehydrator: If you don't have a dehydrator keep it in a warm place and it will ferment, it just may take a bit longer. My MIL preheats her oven to the lowest temp, turns off the oven then puts the jar in a water bath in the oven overnight and that method works for her. I also know someone who uses a heating pad on low heat in a box. A home yogurt maker might work, too.