Cheaper than cashews, sunflower seeds blend up to make a thick, rich sour cream. Perfect nut-free, soy-free, dairy-free vegan sour cream or crema option for topping nachos, tacos, chili or potatoes.
Soaking Sunflower Seed Kernels (if using a high speed blender, skip this section)
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.)
¾ cup sunflower seed kernels
Drain and rinse sunflower seed kernels. Discard hot water they soaked in, if you soaked them.
Blend the Sour Cream
Add the sunflower seed kernels to blender along with cool water, garlic, lemon juice, apple cider vinegar, sugar, salt, onion powder, cayenne pepper and turmeric.
Blend until completely smooth. This may take 1-3 minutes. 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.
Notes
Makes 2 cups (16 ounces) total.If you have cashews, give my vegan cashew cream a try.If your sunflower seed cream looks very gray after blending, use the pinch of ground turmeric to help achieve a "creamy white" color. Only use a tiny amount and it will not affect the flavor, just help the color.