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Soak cashews in water (enough to cover all cashews about 2 cups) for several hours (4 or 5). I usually do it overnight and it works perfectly.
Put cashews and water in blender with the contents of one open Probiotic capsule. (don’t put in capsule).
Blend until smooth and creamy (add a little more water if needed – not too thin though).
Put mixture in a container and put on lid on top but do not close.
Leave on counter or warm spot to ferment for a few days (normally 3 – heat will speed up the process though).
Taste every day to taste sour-ness of sour cream. Mix too.
Once sour enough for you, put in fridge and enjoy.
Tips: I put mine on top of the refrigerator since it is always slightly warm and running. The sour cream might get a bit thick and sticky while fermenting so just add a bit of water and mix to fix this.
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