I prepared this sunflower seed sour cream (no cashews!) on Saturday because I made chilaquiles (a Mexican dish).
Sunflower seeds are very versatile, I suggest that you give it a try also on milk or a cheesy queso dip like this.
As for chilaquiles, I encourage you to try this recipe video. I am not yet very good at it, but you can see the result at the end of the recipe :D.
Let’s make sunflower sour cream!
OK, so get your ingredients:
1 cup of sunflower seeds soaked overnight (note that the 1 cup is before soaking!)
1 tbsp of lemon juice or lime juice
1 – 2 tbsp of white vinegar or apple cider vinegar
1/2 cup of water
1 ounce of coriander (optional)
1 medium sized onion (optional)
2 garlic cloves
1 teaspoon veggie stock powder (buillon)
Put everything but start with only 1/4 cup of water. Blend it until smooth. Add more water if you want a more “liquid” sour cream.
Enjoy!
Sunflower seed cream recommendations
- Use it as a substitute for dairy cream in tacos, enchiladas, pretty much anything Mexican that calls for dairy sour cream
- Coriander gives it a great taste! so does onion and veggie stock powder, try it and post what variation you did! I am always curious to read your experiments!
- It is freezer friendly and keeps for about one week in the fridge
- As most seed-based recipes… it separates! don’t worry, stir it with a spoon to integrate it again
- You can use it to give a bolder flavor to rice, beans, soups!
Are you looking for a vegan sour cream but don’t love sunflower seeds? try substituting sunflower seeds with cashews. If you are looking for a lighter option or you simply don’t like seeds/cashews, try our delicious recipe for tofu sour cream!
Thinking what else you can use this sunflower seed cream for? how about a high protein bean stew or maybe a spicy tomato soup, or a Mexican vegan steak!
We hope you love this recipe as much as we do ❤️, it’s:
- Creamy, tangy, healthy, delicious
- Customizable into a dip with coriander/garlic, maybe dill!
- Budget friendly! sunflower seeds are super cheap!
- Freezer-friendly. It keeps for a week in the fridge
- Gluten-free, dairy-free, oil-free, nut-free, soy-free, cashew-free vegan sour cream!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan sour cream sunflower seed based (no cashews!)
Equipment
- High speed blender
Ingredients
- 1 Cup Sunflower seeds soaked for 1 day (or the remainders from making sunflower milk, you can keep them in the freezer until you have enough)
- 1 tbsp Lemon juice
- 1 tbsp Apple cider vinegar
- 1/2 cup Water
- 1/2 Medium sized purple onion (others work too, I just like this type!) Optional
- 1 Ounce Coriander Optional
- 2 clove Garlic Optional
- 1 teaspoon Vegetable stock Optional, or 1 pinch of salt!
Instructions
- Blend everything but reserve 1/4 cup of water
- Continue blending until you got the texture that you want. Add some water, until you get the right texture, remember that it can separate and it is normal when using seeds. Just integrate again if this happens 🙂
Video
Notes
- The apple cider vinegar + the lemon juice gives the cream the “tangy” flavor characteristic of sour cream
- This can be a great substitute for sour cream in chilaquiles! check the picture and decide yourself!
- It can also be a great dip to use with crackers, corn chips, etc.
- You can obviously use cashews, but sunflower seeds are cheaper and also great for this purpose