Fromm time to time I stumble across interesting sounding recipes on Facebook. I generally ‘save’ them on Facebook and often forget to go back and look them again. However, a few days ago I saw one that I could not wait to try out.
This is for a vegan ‘sour cream’ made from sunflower seeds. Sounds a bit ridiculous? That was my thought, too.
VEGAN ‘SOUR CREAM’
1 cup sunflower seeds
1¼ cups water
⅓ cup freshly squeezed lemon juice
¼ onion
1 large clove garlic
1 teaspoon salt
Place all ingredients in a blender and blitz until creamy. Makes about 500ml.
Keep in an airtight container in the refrigerator for up to a week or freeze portions for later use.
NOTE: I have not tried freezing it as yet.
NOTE: You could also try adding additional spices or nutritional yeast to alter the flavour a little.
I know it sounds improbable and ridiculously easy – it really is that simple.
This is the result, although some has already been used. I would say it is a bit like a cross between sour cream, yoghurt and mayonnaise.
This was my lunch today with a generous serve of my new-found dressing.
Please note that this is not GMan-approved but I am happy to have found an easy and tasty alternative.
However, he is still raving about one of my other homemade sauces, a bechamel-style sauce made using cauliflower instead of flour and butter as the base. We have successfully grown cauliflower this winter and the last 2 became another batch of the sauce. The recipe is here and it freezes really well.
organised castle 