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Sunflower Cream

Prep Time 5 minutes
Servings 3 cups

Ingredients

  • 2 cups raw sunflower seeds, soaked overnight*
  • 1 ½ cups water
  • ¼ cup lemon juice
  • 1 clove garlic or ½ tsp garlic powder
  • 2 tsp kosher salt
  • *If you’re like me and don't think that far ahead, add sunflower seeds to a pot and fill with enough water to cover. Bring to a boil, give it a stir, then turn the heat off and let it soak in the hot water for at least 10 minutes. Drain and transfer to the blender.

Items you can prep ahead (optional)

  • Soak the seeds overnight or simmer for 10 minutes (see note).

Instructions

  • Add all ingredients to a high-speed blender and blend until smooth. The cream will be thick! If too thick to blend, add in a splash more water.

Notes

Substitutions:

  • Skip the garlic if you don’t like that flavor.
  • Sunflower seeds work best, but you could also use pumpkin seeds or cashews.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months

Leftovers + Repurposing:

  • You’ll likely use all of this up for this week's recipes, but any leftovers can be frozen and used for future creamy sauces and dressings.