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Where does the tang in your Sour Cream come from?

The lactic acid (which is not derived from dairy although the name is confusing), distilled vinegar, and the probiotic cultures give sour cream that tang taste. We use the same cultures as in our Cashewmilk Yogurt, but ferment it longer, giving it the extra tang.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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