Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
lsolomon@osha.igs.netSunflower Seed Sour CreamIngredients (use vegan versions): 1 cup sunflower seeds
1 cup water
4 tablespoons lemon juice
1 garlic clove (pressed)
3/4 teaspoon onion powder
3/4 teaspoon salt
Directions:Place ingredients in blender/food processor and whiz until smooth. If consistancy is thick you can add a bit more water (or lemon juice if more zing is needed). Add more garlic and onion powder to adjust to your taste.
Great for baked potatoes, Haystacks (see recipe under Events/Potlucks) etc. Use leftovers for a base for sandwich spreads by adding cooked carrots, cooked beans, avocado, etc.
Preparation time: 10 min
This looks tasty. Do you use toasted or raw sunflower seeds?
Archived comment by: mom
When ever you're talking sunflowerseeds, talk toasted sunflower seeds! Theyre much more flavorful!
Archived comment by: amanda
Mmm mmm. This was really yummy, even ] my very traditional grandmother liked it on her potatoes. And before I became vegan, I lived on potatoes with sour cream and broccoli, so I am very very happy to have something new to put on my potatoes! Thanks!
Archived comment by: d
i made this with raw sunflower seeds last night and it was easy peasy and yummy.im a bit of a calorie freak so be warned it contains about 700 calories so looks more innocent than it is, but it tastes fantastic, adding a little more garlic makes it taste like a hummus sauce,yummmmmmmy!
Archived comment by: grimreefers
I haven't even tried this yet and you want my vote? Took it, too! Thats kinda. . .um... But I am anxious to try it. I can't, howe'ver, rationalize the putting of onion and/or garlic in it; those are not (last time I checked) ingredients of the real thing.
Archived comment by: mommaveg
Ohhhhh! Glorious stuff! Why didn't I discover this baby sooner? A massive hit - even with my (very fussy/eats everything) dad!
Archived comment by: thez
I used raw sunflower seeds and used a little more than the recipe called for to make it thicker. I am not sure if this tastes like sour cream or not, but it sure is tasty, and I'll use it like sour cream. Also, very easy.
Archived comment by: seasonedvegan
Tried this with pine nuts last night, and used it on the french bread pizza recipe that calls for vegan sour cream. SO VERY GOOD!!!!! I also found that using maybe a 1/4 cup of water was plenty!
Archived comment by: veggimamma
This recipe is so much better than any of the tofu-based recipes I've tried. The proportion of water to sunflower seeds is off, though. It was too runny - I had to add more seeds. I would start with 1/2 cup of water to get the consistency near real sour cream. Also, the author doesn't specify whether to use unsalted or salted seeds. DO NOT ADD SALT IF YOU USE SALTED SEEDS. I didn't put any salt in, and it was on the border of too salty. With toasted seeds, it was marvelous.
Archived comment by: dressel
This is great! I used a splash of balsimic vinagar since I was out of lemon. A splash went a long way and added nice flavor! Also I would say to make this in a blender vs a food processor, I put it in the f.p. and it made a huge mess! After blendering it, it was nice and smooth. And definatly toast those seeds!
Archived comment by: baypuppy
Very tasty and easy! I wouldn't say this is like sour cream, though--more like tahini. I used a slightly heaping cup of sunflower seeds (raw & unsalted, which I toasted in a pan on the stove) and the full cup of water along with the rest of the ingredients in the measurements given. I whizzed mine up in the blender. I made the injudra recipe from this site and topped it with this. I highly recommend this combo!!
Archived comment by: willwolf
