This was supposed to be the week I skip a recipe since I posted a recipe last week (now that I’m alternating weeks between recipes and newsletter articles). But, I know some of you are eager to get the sour cream recipe that I mentioned in the Beans and Rice post from last week. So, here it is. A little bit of a bonus. This is a great, simple recipe and is amazingly tasty. A wonderful complement for Mexican dishes and also super served on baked potatoes.
Dairy-free Sunflower Sour Cream
3/4 cup raw sunflower seeds- presoak in plenty of water for at least 2 hours
juice of 1 lemon (about 1/4 cup)
1/2 cup water (more for a thinner consistency)
1/2 tsp. sea salt
1 tsp. onion powder
1/4 tsp. garlic powder
Drain sunflower seeds, then blend with the rest of the ingredients until smooth. Refrigerate. Use within a few days.
Optional- if you haven’t presoaked the sunflower seeds, add an additional 1/2 cup of water to the mixture.
This recipe is shared at the Allergy-Free Wednesday post at Whole New Mom