sunflower seed sour cream

Sunflower seed sour cream in a bowl with a spoon.

Sunflower seed sour cream is a nut-free, plant-based sour cream recipe that is lower in cost and a more environmentally friendly alternative to vegan cashew cream.


  • 1 cup of raw sunflower seeds, ground
  • 7 Tbsp. lemon juice
  • 5 Tbsp. apple cider vinegar
  • ¼ tsp. salt
  • ¼ - ½ cup water


  1. Use a spice grinder or clean coffee grinder to break the sunflower seeds into a fine powder. If you have a high-speed blender, you can skip grinding the seeds by soaking them overnight or in boiling water for at least 30 minutes.
  2. Place the sunflower seeds, 4 Tbsp. of lemon juice, 3 Tbsp. of apple cider vinegar, ¼ tsp. of salt, and 2 Tbsp. of water into the blender.
  3. Blend the ingredients. Then taste and start adjusting the amounts of lemon juice, vinegar, and water by a tablespoon each. Continue blending, tasting, and adding ingredients until you have a smooth sour cream with a taste that suits your palate.
  4. Use this sour cream in the same way you would for any plant-based or non-plant-based sour cream.
  5. Makes 1 ½ cups. Store in the refrigerator for up to 5 days.


  • The nutritional information is based on 2 tablespoons of sour cream.
  • The time required to blend the sour cream smooth and the texture varies. It depends on the power of your blender.
  • Sunflower seeds have a more pronounced nutty flavor compared to cashews. Therefore, it takes more lemon juice and vinegar to adjust the flavors to replicate sour cream. If you use ground sunflower seeds to replace cashews in recipes, be aware that you may need to add more citrus juice, vinegar, and other flavors. Follow the practice of blending, tasting, and adjusting.
  • If you need a substitute for apple cider vinegar, consider rice vinegar or white wine vinegar.

Keywords: sunflower seed sour cream

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