Vegan sour cream sunflower seed based (no cashews!)
This is a great recipe based on sunflower seeds and lemon juice.
Servings: 4
Calories: 200kcal
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