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.
Forager Project is a family-owned and operated organic food company, crafting plant-based foods in California since 2013.
Michele L. Seattle, WA
Judy H. Marblehead, MA