Sunflower Seed Sour Cream
Sunflower seed sour cream is a nut-free, plant-based sour cream recipe that is lower in cost and a more environmentally friendly alternative to vegan cashew cream.
Servings: 12
Calories: 68kcal
Ingredients
- 1 cup raw sunflower seeds
- 7 tablespoons lemon juice
- 5 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ - ½ cup water
Instructions
- Use a spice grinder or clean coffee grinder to break the sunflower seeds into a fine powder.
- Place the sunflower seeds, 4 tablespoons lemon juice, 3 tablespoons apple cider vinegar, ¼ teaspoon salt, and 2 tablespoons water into the blender.
- Blend the ingredients. Then taste and start adjusting the amounts of lemon juice, vinegar, and water by a tablespoon each. Continue blending, tasting, and adding ingredients until you have a smooth sour cream with a taste that suits your palate.
- Use this sour cream in the same way you would for any plant-based or non-plant-based sour cream.
- Makes 1 ½ cups. Store in the refrigerator for 1 week.
Notes
- Nutritional information is based on 2 tablespoons of sour cream.
- The time required to blend the sour cream smooth and the texture varies. It depends on the power of your blender.
- Sunflower seeds have a more pronounced nutty flavor compared to cashews. Therefore, it takes more lemon juice and vinegar to adjust the flavors to replicate sour cream. If you use ground sunflower seeds to replace cashews in recipes, be aware that you may need to add more citrus juice, vinegar, and other flavors.
- If you need a substitute for apple cider vinegar, consider rice or white wine vinegar.
Nutrition
Calories: 68kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg