Sunflower Sour Cream--will you be the first to NOT like it?

This is our favorite plant-based Sour Cream recipe—we haven’t met anyone yet who didn’t like it! It goes on our salad, cooked greens, potatoes, beets, eggplant, cooked carrots, in sandwiches, and a lot of other unconventional places!  Bold font indicates ingredients grown on the farm.

Sunflower Sour Cream

1 1/4 cups water

1 cup raw sunflower seeds

1/2 tsp salt

1/2 medium onion, cut in 2-3 pieces or 1/2 cup scallions (will give it a light green color and a slightly different flavor) or 1 tsp onion powder (we prefer fresh onion)

1-2 cloves garlic or 1/2 tsp garlic powder

1/3 cup lemon juice or 1 tsp citric acid + 1/3 cup water

Blend above ingredients on high until creamy. Then add:

1/2 tsp dill or a sprig of finely chopped fresh dill (or more to taste!)

You can add more or less water depending on desired consistency. If using for salad dressing, add about 1/4 cup more water.

Yield: 2 cups