Dairy-Free Probiotic Sour CreamSkip to Recipe
This past weekend, Dan and I were on a “let’s ferment everything” kick! It all started when we decided to ferment some cultured vegetables, which is very similar to homemade sauerkraut. Before long, we had a couple different recipes getting fermented. One was this Dairy-Free Probiotic Sour Cream. If you are dairy free but absolutely love sour cream, this is the best option for you. It’s literally swappable in any place you want to have sour cream and taste just like the real deal, maybe even better!
So while we prepping the veggies to ferment, Dan took the box of Body Ecology Veggie Culture Starter, and read the front of the box. It read “Starter for making cultured vegetable, cultured whipped butter, and sour cream.” Once he said out loud “Sour Cream” an idea sparked in my mind. Wait a second! I don’t need to use dairy to make my own sour cream, I can use coconut cream!
So that night I whipped up the Body Ecology Veggie Culture Starter with a can of Coconut Cream, and let it ferment overnight. We were both SO thrilled with the result! It came out as an amazing substitute for sour cream and was 100% dairy free! This new sauce/side really opened up my mind to all of the possibilities and new flavors. It can be easy to get into a rut sometimes when you are healing and/or have food restrictions.
The Result is Delicious Dairy-Free Probiotic Sour Cream!
I am so stoked that this probiotic rich vegan sour cream was able to come to life, and even more excited to share it with all of you! The taste profile is extremely similar to a traditional sour cream, so we use it as a substitute. Being made from coconut cream, there was a slight undertone of sweet but I believe it really enhances the overall sour flavor. I have been trying to think of as many places as possible to add this sour cream. It’s been so long since I’ve actually had sour, cream that it’s completely welcome to find a dairy free option. So far, we have used the sour cream on baked potatoes, french fries, homemade pizza, and homemade tacos.
The benefits of using Body Ecology Veggie Culture Starter to ferment the sour cream are numerous. First, it helps to build strength to resist infections. Second, it helps to alkaline and cleanse the blood. The veggie culture also start help to ignite digestion, curb cravings for sweets and carbs, and build an abundant inner ecosystem if your gut. The Body Ecology Veggie Culture Starter has the strain lactobacillus plantarum which can reverse gut dysbiosis, calm IBS, Crohns, and Colitis, and also help to create healthy bacteria in the birth canal for newborn children. Making this sour cream not only tastes good, but can really help give you some serious gut health benefits!
What do you use sour cream on? I’d love to know! When you make this recipe, I’d love to hear from you! I’m always excited to see what people create and hear their feedback. Also, any other uses for this sour cream are extremely welcome!
- Pour the jar of coconut cream into a glass mason jar, then pour half of the Body Ecology Veggie Culture Starter.
- Stir with a wooden spoon or fork to mix well.
- Place the jar in a dark place either at room temperature or 75-85 degrees. We use a dehydrator at 85 degrees but you can just put it in your oven if you want overnight.
- Ferment for 12-24 hours.
- The longer your ferment the less sweet the sour cream will turn out.
- Once done you can enjoy as is or add in the lemon, and apple cider vinegar for tangier sour cream.
- Store in the fridge for 1-3 weeks.
Nutrition Information:Yield: 15 Serving Size: 2 scoops
Amount Per Serving: Calories: 96Total Fat: 9.6gCholesterol: 0mgSodium: .1mgCarbohydrates: 1.1gSugar: 0gProtein: 0g