If you're looking for a nut-free, vegan alternative to cashew cream, that is still candida diet compliant, then look no further than this recipe for a thick and creamy vegan Sunflower Seed Sour Cream.
A couple of years before I went on the candida diet, I had eliminated dairy from my diet. And this is when I discovered and fell in love with cashew cream as a versatile and delicious substitute for many recipes that called for cheese or cream.
💕 Why You'll Love This Recipe
You'll love this vegan Sunflower Seed Sour Cream because it is:
Another reason to love Sunflower Seed Sour Cream is that because sunflower seeds are readily available in most supermarkets, it works out to be a good budget-friendly option, unlike macadamia cream for example, which is delicious, but much more expensive to make!
✨ The Perfect Substitute for Cashew Cream
Even though I absolutely love cashew cream, I know that in many of the anti-candida protocols, including the one that I followed, it is recommended to avoid cashew nuts for a couple of reasons.
Firstly, because they are one of the nuts with the higher carbohydrate content, and secondly because cashews are one of the nuts that are more prone to mould.
But, because dairy is also to be avoided on the diet, you may be wondering, “what else can I use as a healthy and dairy free substitute for cream?” This is where Sunflower Seed Sour Cream is here to save the day!
🥣 How to Make Sunflower Seed Sour Cream
Made just like cashew cream, sunflower seed cream is made by soaking and then blending sunflower seeds into a smooth cream, which can then be used as directly as a spread or added to recipes in place of cream.
Sunflower seeds are considered a good substitute for cashews on a Candida Diet. This is because sunflower seeds are higher in fibre and protein, and lower in sugar than cashew nuts.
Lemon juice and apple cider vinegar are then used to balance out the flavour and to provide the tangy sourness that we so love about cheesy foods.
👅 What does Sunflower Seed Sour Cream Taste Like?
In terms of flavour, Sunflower Seed Sour Cream has a nuttier flavour than cashew cream, which is extremely mild in flavour. It is, however, more subtle than coconut cream, so blends in nicely when added to sauces.
The recipe in this post makes a thick cream with a consistency that is similar to thick hummus, making it work beautifully as a spread for crackers.
🍽 Serving Suggestions
I love how versatile this sunflower seed sour cream. Here are some ideas of recipes that would work great with it:
- Add a dollop to soups for extra creaminess
- Add to sauces to create a rich and creamy texture.
- Serve with beef chilli con carne
- Use on it's own as a spread or dip on crackers or with vegetables
- Combine with other ingredients to create thick salad dressings such as in this Coronation Chicken Salad recipe
- Use as a sandwich filling in place of mayonnaise
- Add garlic, basil and lemon to create a delicious and creamy Vegan Pesto
I hope you'll love this recipe as much as I do and turn it into a weekly staple to help with your weekly meal plans.
Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
Sunflower Seed Sour Cream
- 250 g raw sunflower seeds
- Juice of 1 lemon
- 150 ml filtered water
- 5 tablespoon apple cider vinegar
- Soak the raw sunflower seeds in boiling water and leave to stand for at least 15 minutes.
- Once soaked, drain and rinse the sunflower seeds and add to your blender or food processor alongside the lemon juice, water and apple cider vinegar.
- Blend until a smooth consistency is reached. You may need to pause the blender and scrape down the sides several times.
- If preferred, season with salt to taste.
- Store in an airtight container in the fridge and consume within five days.