Vegan Sunflower Seed Sour Cream Recipes

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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

Categories     Sauces and Condiments

Time 25m

Number Of Ingredients 11

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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