This vegan sour cream has changed the game. It is ready in just 5 minutes, is nut-free, soy-free, and needs only four ingredients to make it super creamy and tangy without using cashews.
First, you need to soak the sunflower seeds. Well, not really soak, rather soften them. Pour boiling water on them and let them rest for approx. 20 minutes. Discard soaking water.
Take a high-power blender (like Vitamix) and add all ingredients in it (softened seeds, 1 cup of water, lemon juice, apple cider vinegar, and salt). Blend for 5 minutes tops until your sunflower sour cream is so-so creamy.
Only add the extra ½ cup of water if you need it for consistency. Some readers had success with using 1+½ cup, for some it was too much.
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Notes
I tested and tasted the lemon and apple cider vinegar ratio a lot and I found this ratio is the best for me. As cashews have a more neutral taste, you need to add more flavors to sunflower seeds to overpower their stronger aroma. In any case, noneof the vegan sour cream substitutes will match EXACTLY to dairy sour cream. You need to keep an open mind and try and test for yourself. But to be honest, homemade recipes can get you just close enough to enjoy your favorite sour cream-based dishes again.