Homemade Non-Dairy Sour Cream

• 1 cup Raw Cashews, Soaked In A Bowl Of Water For 2 Hours (see Note For Quick-soak Method) - Optional
• 3 boxes Westsoy Organic Plain Unsweetened Soymilk (32 Oz. Box)
• 13 cups Plain Unsweetened Non-dairy Yogurt (as Starter)

1. For the yogurt base:
2. If using the cashews, drain them.
3. Then blend cashews with 2-3 cups of the soymilk in a blender until creamy and smooth.
4. If you are not using a high speed blender, pour the blended mixture into a bowl through a fine-mesh sieve to remove any cashew pieces that did not get pureed.
5. Add the remaining soymilk into the cashew/soymilk mixture in a large saucepan, crockpot, or rice cooker.
6. Heat the mixture to 115-120 F.
7. Once the mixture reaches 115-120 F, turn off the heat and stir in the yogurt.
8. Cover the cooking vessel with a tight lid and place in a warm spot until the yogurt is set, 4-8 hours.
9. Makes 3 1/2 quarts of yogurt.
10. When the yogurt is set, transfer 2 quarts of yogurt to clean containers with tight-fitting lids and refrigerate.
11. Use the 1 1/2 quarts of remaining yogurt to make the sour cream.
12. For the sour cream:
13. Line a large strainer or colander with 2-3 layers of cheesecloth and set it over a bowl.
14. Fill the strainer with the yogurt, and cover with remaining cheesecloth or a tea towel.
15. Set aside in a warm place to culture for 24 hours.
16. Transfer the drained sour cream to a well-cleaned container with a tight-fitting lid and refrigerate before serving.
17. Note: To quick-soak the raw cashews, cover them with 1-2 inches of water in a small saucepan.
18. Bring to a boil, then reduce the heat to maintain a low boil for 15 minutes.
19. Drain and rinse with cool water before proceeding with the recipe.

cashews, westsoy

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/homemade-non-dairy-sour-cream/ (may not work)