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Vegan Sunflower Seed Sour Cream


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5 from 1 review

  • Total Time: 10 minutes

Ingredients

Units Scale
  • 1 cup of sunflower seeds, soaked
  • 1/4 cup of cooked white rice
  • 2 tbsp nutritional yeast
  • 24 tbsp lemon juice
  • salt, pepper


Instructions

  1. Add soaked sunflower seeds, rice, nutritional yeast, and 2 tablespoons of lemon juice to a blender. Start processing, adding water or unsweetened plant milk as you go to reach desired consistency. Use 1/4 cup of liquid for a thick sour cream, or anything up to 1 cup of liquid for a thin, drizzleable cream.
  2. Adjust sourness with more lemon juice, if needed, and season with salt and pepper. Enjoy!

Notes

Vegan Sunflower Seed Sour Cream keeps for about a week in the fridge.

If you don’t like the taste of sunflower seeds, try out my Cashew Sour Cream

  • Prep Time: 10 mins