Sunflower seeds are the new cashews! They are cheaper, more sustainable, but equally versatile. This vegan sour cream turns out so creamy, tastes incredible, and is super easy to make. You can add more water to make it thinner. Less water and also leaving in fridge for a few hours makes it thicker. So easy to adjust it as you prefer.
Sunflower Seed Sour Cream (Smetana)
Sunflower seed sour cream tastes amazing and is super easy to make. Great as an addition to sauces, soups or desserts.
Ingredients
- 120 g sunflower seeds soaked overnight and drained
- 80 ml olive oil
- 25 ml lemon juice (1/2 lemon)
- 200 ml water
- 1 tsp maple/agave syrup
- A pinch of salt
Instructions
- Blend all the ingredients on high speed until creamy and smooth. You might have to stop to scrape down the blender now and then.
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
