Vegan Sunflower Seed Sour Cream Recipes

VEGAN SUNFLOWER SEED SOUR CREAM

Vegan Sunflower Seed Sour Cream image

Cheaper than cashews, sunflower seeds blend up to make a thick, rich sour cream. Perfect for topping nachos, tacos, chili or potatoes.

Provided by Abi Cowell

Time 25m

Number Of Ingredients 11

Ingredients

3/4 cup sunflower seed kernels (raw, not roasted)
1 cup boiling water (for soaking the kernels - this water will be discarded)
3/4 cup cool water (for blending the cream)
1 clove garlic
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon cane sugar (or other sweetener)
1/2 teaspoon sea salt
1/4 teaspoon onion powder
pinch cayenne pepper
pinch ground turmeric (optional - for color, to counteract any grey-ness from the blended sunflower kernels)

Steps:

Soak sunflower seed kernels in 1 cup of boiling hot water on the counter for 20 minutes. (If you have a high speed blender, you can skip this step, you just may need to blend a little longer to get it smooth.)
Drain and rinse sunflower seed kernels. Discard hot water they soaked in.
Add the sunflower seed kernels to blender along with cool water, garlic, lemon juice, apple cider vinegar, sugar, salt, onion powder, cayenne pepper and turmeric.
Blend until completely smooth. This may take 1-3 minutes. You may need to stop to scrape down the sides of your blender jar. If it's too thick to process, add more water a tablespoon at a time, stir, scrape down sides, then blend again.
Store in refrigerator for 5-7 days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 78 kcal, Carbohydrate 4 g, Protein 3 g, Fat 6 g, Sodium 148 mg, Fiber 1 g, SaturatedFat 1 g, Sugar 1 g, UnsaturatedFat 5 g

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