Ingredients
Scale
- 1 cup of sunflower seeds, soaked
- 1/4 cup of cooked white rice
- 2 tbsp nutritional yeast
- 2–4 tbsp lemon juice
- salt, pepper
Instructions
- 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.
- 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