Cultured Sour Cream is a wonderful way to get healthy probiotics into your system.
You can easily make this by taking my vegan heavy cream recipe and adding vinegar. Set it out overnight and come back to it, stir and refrigerate. Then you have it on hand! Wonderful to use in recipes that call for sour cream or as a cream on things like my new peaches and cream oatmeal. Think of it as a thinner sour cream or Crème fraîche.
1 Cup Dairy-Free Heavy Cream
2 tsp White Vinegar
Mix the white vinegar into the heavy cream. Cover. Leave it on the counter for 24 hours. Stir and refrigerate. Use within a week.
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