WILDFIT SOUR CREAM
Often, we need a rich, creamy and tangy sauce for dips and appetizers, and this recipe delivers! Simple to put together in the blender, this 5-minute sour cream requires only some soaked seeds and a few other pantry items. This WildFit Spring approved, common allergen free recipe is a homemade, vegan sauce you can feel good about that complements many other WildFit recipes.
Ingredients
- 1 1/2 cups. Sunflower Seeds soaked overnight
- 3/4 cups Water
- 2 Tbsp. Fresh Lemon Juice
- 2 tsp. Apple Cider Vinegar
- 1/2 tsp. salt
Instructions
- Place sunflower seeds in a bowl and cover with 2 inches of water. Soak overnight or for 8 hours if you have the time. Soaking the seeds removes plant defenses (anti-nutrients) and plumps them up for a nice, creamy finish. For a quick-soak method, pour boiling water over the seeds and soak for 1 hour. Note that more vitamins and minerals are retained if you use the cold water method. Rinse and drain.
- Place the drained seeds in a high-speed blender with the water, lemon, vinegar, and salt.
- Blend on high until super smooth. You might have to stop to scrape down the blender now and then with a spatula or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also prep larger quantities to have easy grab and go portions for meal prep and other recipes. Simply place the cream in ice cube trays (silicone are easiest to transfer) and freeze. Once frozen, pop the cubes into a freezer-safe zip bag.
Notes
This is great on it’s own with crudités or spread on seed crackers- and is also an excellent addition to other WildFit Spring Approved dips and sauces. This is a nutrient dense cream, so a ¼ cup is usually a very filling serving for one person.
Tried this recipe?Let us know how it was!