Vegan Sunflower Seed Sour Cream

Sunflower Seed Sour Cream is a creamy-dreamy vegan goodness.

This Sunflower Seed Sour Cream is plant-based, nut-free, soy-free, oil-free, gluten-free, and a whole lot cheaper to make than cashew sour cream. It’s delicious, tangy, rich, creamy, and can be used just like regular sour cream in dishes.

Whether you have a nut allergy, trying to avoid cashews for ethical reasons, or just looking for a budget-friendly vegan sour cream, this recipe is exactly what you need.

My Sunflower Seed Sour Cream is a super easy, and very versatile recipe. You only need a handful of simple and inexpensive ingredients, plus a blender to make it.

The base of this Sunflower Seed Sour Cream – you might have guessed it – are sunflower seeds. Sunflower seeds are absolutely magical. They can get just as soft and then creamy as cashews. Simply soak them overnight, or cook them in water for 10-20 minutes, if you’re in a hurry.

I find that adding a little bit of cooked white rice to my vegan sour cream really helps with both the texture and taste. So whenever I have some cooked rice around I add a few tablespoons of it to the sour cream. However the recipe also works without it, so if you don’t feel like cooking a few spoons of rice just for this recipe, you can totally omit it.

I like my sour cream very sour, so I add a lots of lemon juice to it. You can of course use a little less, or use vinegar or lime juice instead. Nutritional yeast is also optional here, but I like to add it to every dairy substitute.

To find the right consistency, add water or unflavored plant milk gradually to the mix. Use just a few splash to get a very thick, almost cream cheese like consistency, or use 1.5 cups for a thin, drizzleable sour cream.

If you have a little extra time on your hands, I highly recommend adding a bit of probiotics to this Sunflower Seed Sour Cream, and then let it ferment for 1-2 days. A game changer!

And what to use Vegan Sunflower Seed Sour Cream for? It’s very versatile, you can use it in so many ways!

• Use it as a creamy base for sauces, and dressings.
• Drizzle it on tacos, burritos, or quesadillas.
• Dip veggies, breadsticks, potato wedges, or tortilla chips in it.
• Use it to thicken and serve soups, such as my Hungarian Savoy Cabbage Soup.
• It’s great as a base sauce for casseroles.
• Spread it over pizza dough or puff pastry.
• Stuff it into baked potatoes.
• Flavor it with vanilla and sugar and top vegan desserts with it.

Or you know, the classic version….enjoy it straight from a jar with a spoon! No judging here. I promise!

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