My 3-Ingredient Vegan Sunflower Seed Sour Cream is the answer to your dairy-free, nut-free, oil-free prayers. It’s creamy, silky smooth, and has just the right amount of tang to make your taste buds say yay!
It’s also nearly effortless to make, so much cheaper than nut-based vegan sour creams, and a super versatile must-have addition to so many of my favorite dishes. I love a big dollop on my Roasted Broccoli and Chickpea Tacos, or a nice beautiful sour creamy swirl in my tomato soup. It’s also amazing spread onto oatmeal bars, or as a base for salad dressings and dips. I love mixing it with my homemade date-sweetened ketchup to dip my fries into. And of course, if you’re into Mexican food (and how can you not be), you can put it on your nachos, your toasted tortilla or homemade oil-free oven baked tortilla chips with salsa or fresh pico de gallo (try this one), your 7-layer dip, your enchiladas (or enchilada casserole!), your taquitos…I mean, really, what can’t you put it on?
I also love to use this recipe in place of yogurt or mayo. You can enjoy this with homemade granola and fruit salad, or with vegan coleslaw, or spread on sandwich bread or a burger bun. I usually like to start by keeping this recipe neutral without adding other flavors so that it’s more versatile, but it is really good blended with a small clove of fresh garlic and some freshly ground black pepper, and using fresh lemon juice instead of vinegar. You can even blend it with some dates or raisins and vanilla and enjoy it as a yummy fruit dip. It’s really a perfect vegan nondairy substitute!
While I am not claiming that this vegan sunflower sour cream tastes exactly like dairy sour cream, it is similarl in that it’s deliciously creamy and tangy and works wonderfully in the place of dairy sour cream. It’s a darn tasty dip in its own right, whether or not dairy sour cream has anything to do with it!
Special Dietary Needs
This whole-foods-plant-based sour cream is suitable for many diets, such as:
Clean eating
Dairy free (nondairy)
Gluten free
Oil free
Keto
Kosher
Low calorie
Low fat
Natural
Nut free
Nutritarian (Dr. Fuhrman ETL – Eat to Live)
Paleo
Plant based
Raw
Refined sugar free
Soy free
Unprocessed
Vegan
Vegetarian
WFPB (whole foods plant based)
WFPBNO (whole foods plant based no oil)
WFPBNOSOS (whole foods plant based no salt oil sugar)
Whole 30
To learn more about why to go plant based or avoid oil, check out my FAQ and Resources pages.
Ingredients
(available for purchase* and delivery via links below)
Raw sunflower seeds
Nondairy milk
Rice vinegar (any other vinegar or lemon juice is fine depending on your taste)
Salt (optional – personally I usually make this without salt, but it’s delicious with or without it.)
Equipment
(available for purchase* and delivery via links below)
High-speed blender ideally or whatever blender you have, or powerful food processor
Check out my online shop for all my top picks for everything you could possibly need for your plant-based, naturally minded life!
*Salad Therapy is reader supported. Purchases through my links help me continue providing you with new recipes. As an Amazon Associate, I may earn a small commission from qualifying purchases – at no extra cost to you. I only recommend products I would happily use myself!
Instructions
First, if you are not using a high-speed blender, put your sunflower seeds and nondairy milk into a container together so that the sunflower seeds can soak and soften to make for easier blending. Soak for at least an hour and a half or up to 12 hours. This has the added benefit of sprouting your seeds, which multiplies their nutritional value by about a bazillion! Even if you are using a powerful blender like the Vitamix, you might still want to soak your seeds to maximize their nutritional benefit.
If you do not want or need to soak your seeds, or if you have finished soaking, put all ingredients into the blender or food processor.
Blend until very smooth and creamy. In a high-speed blender, this can take up to a minute, and it will likely take longer in a standard blender or food processor.
Pour into your favorite serving dish or airtight container and enjoy! You can garnish with herbs or finely chopped leafy greens of your choice for a little jazz.
Mmm. So creamy.
This vegan sour cream/yogurt is so creamy and dreamy and somehow rich and light at the same time. Now what are you waiting for?! Let’s get blending!
3-Ingredient Vegan Sunflower Sour Cream goes great with:
Roasted Broccoli and Chickpea Tacos
Comforting Golden Cauliflower Soup
Healthiest Vanilla Cinnamon Granola
3-Ingredient Vegan Sunflower Seed Sour Cream
Ingredients
- 2/3 cup + 2 tablespoons nondairy milk
- 1/2 cup raw sunflower seeds
- 2 tablespoons + 2 teaspoons rice vinegar another vinegar of your choice or lemon juice will alter the flavor slightly but works fine
- 3/4 teaspoon salt optional
Instructions
- If not using a high-speed blender (or if you want to maximize your nutritional benefit by sprouting), put your sunflower seeds and nondairy milk into a container together so that the sunflower seeds can soak and soften to make for easier blending. Soak for at least an hour and a half or up to 12 hours.
- If not soaking your seeds, or if you have finished soaking, put all ingredients into your blender or food processor.
- Blend until very smooth and creamy. In a high-speed blender, this can take up to a minute, and it will likely take longer in a standard blender or food processor.
- If you are using a food processor with a wide bowl, you might need to double the recipe so that the food processor has enough in it to blend well.
- Serve and enjoy!
If you’ve made this, please take a sec to RATE AND COMMENT below! It helps other readers and also helps direct more people to Salad Therapy! Please also tag @saladtherapy on social media, and don’t forget to COMMENT, LIKE, AND SHARE on Facebook and Instagram!
STAY IN THE LOOP WHENEVER A NEW SALAD THERAPY RECIPE IS POSTED! SIGN UP FOR MY EMAIL NEWSLETTER – NO SPAM!
Great recipe and so easy to make. I make it once a week. Great for a dip with tortilla chips.
So glad you’ve been enjoying it!