3-Ingredient Vegan Sunflower Seed Sour Cream
This 3-Ingredient Vegan Sunflower Seed Sour Cream is the nearly effortless answer to your dairy-free, nut-free prayers. Creamy, smooth, and tangy!
- 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
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!