This allergy-friendly, nut-free vegan sour cream recipe has the following plant-based ingredients:
- raw sunflower seed kernels
- lemon juice
- apple cider vinegar
- cane sugar (or other sweetener, like maple syrup or agave nectar)
- spices (salt, onion powder and a touch of cayenne)
If you're familiar with my cashew cream recipe, you'll notice this recipe has a few more ingredients.
The added spices and extra acid in the apple cider vinegar and lemon juice all help with this.
The longest part of this recipe is soaking the sunflower seek kernels in hot water.
After they've soaked for 15-20 minutes, drain and rinse them.
Then, add everything to a high speed blender and process until completely smooth. At this point, it's ready to be eaten atop chili, nachos, tacos, baked potatoes or whatever else you'd like a dollop of sour cream on!
Keep it stored in the refrigerator for up to a week. Or, freeze for later!
How to soak sunflower seeds
The fastest way to soak sunflower seed kernels is to pour boiling water over them and leave them to soak for 15-20 minutes. Drain and rinse with fresh water. At this point, they're ready to be used for this recipe.
If using cool water, soak for 2 hours on the counter. Then, drain and rinse and continue with the recipe.
How long does it last? How to store it?
You can store sunflower seed sour cream in the refrigerator for up to one week.
Which is better? Cashew cream or sunflower seed cream?
We like all three but our favorite is cashew cream. The lowest fat option is the one made of silken tofu. Sunflower seed sour cream is best for those with nut or soy allergies, in addition to those avoiding dairy.
Is there a vegan substitute for sour cream?
The recipe on this page is a sunflower seed sour cream, which is a vegan, nut-free, soy-free, dairy-free recipe.
What is vegan sour cream made of?
Vegan sour cream, depending on the recipe or brand, can be made of soy (tofu), coconut, cashews or sunflower seeds.
Some are a combination of several of those ingredients. Store-bought vegan sour cream often includes preservatives or processed ingredients in order to bind everything together or alter the flavor.
If you have a high speed blender, it's easy to make sour cream at home out of plant-based ingredients. It keeps in the refrigerator for the week and some recipes will even freeze well.
Is there dairy free sour cream?
Yes! You can mimic the flavor and texture of dairy sour cream with a host of plant-based ingredients. See above for some of those options!
- Garlic Aioli: add 1 tablespoon of olive oil and 2 extra garlic cloves when blending. Great with paella or as a mayo substitute!
- Chipotle Sour Cream: add 2 chipotles in adobo sauce when blending. Delicious on tacos, nachos, tostadas, burritos or anything TexMex.
- Taco Dip: mix in 1 package of taco seasoning to prepared vegan sour cream.
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- Soak sunflower seed kernels in 1 cup of boiling hot water on the counter for 20 minutes. (If you have a high speed blender, you can skip this step, you just may need to blend a little longer to get it smooth.)
- Drain and rinse sunflower seed kernels.
- Add to blender with remaining ingredients and blend until smooth. On my Blendtec, I used my small twister jar and blended on the smoothie setting twice, so about 80 seconds total. You may need to stop to scrape down the sides of your blender jar. If it's too thick to process, add more water a tablespoon at a time, stir, scrape down sides, then blend again.
- Store in refrigerator for 5-7 days.
If you have cashews, give my vegan cashew cream a try.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 428mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.