Sunflower Seed Cream

Name: Sunflower Seed Cream
Cook time: 5 min
Total time: 5 min
Cuisine: Ingredient
Ingredients: ½ cup raw sunflower seeds (see note 1 for substitutions); 1 cup filtered water; Seasonings, salt, lemon juice, etc. are all optional

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This easy to make Sunflower Seed Cream is a great inexpensive and nut-free replacement for cashew cream. Use it in salad dressings, soups, pasta sauces, and anywhere you need a rich and creamy liquid.

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Why This Recipe Works
Ingredients and Substitutions
How to Make Sunflower Seed Cream
Frequently Asked Questions
Pro Tips for Success
What To Do With Sunflower Seed Cream
Sunflower Seed Cream

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Hey Internet, ever browse vegan recipes online and see a lot of cashews and cashew cream? Raw cashews are great for vegan cream and sauces but I have a few issues with them.

One, raw cashews (any cashews really) are expensive. Seriously, they’re just not cost effective at all.

Two, raw cashews have the slightest tinge of sweetness in my opinion, that just isn’t great in savory sauces.

And three, many folks are allergic to cashews. So what are they supposed to do?

I’ve seen a lot of cashew cheese recipes out there, and I think that’s a great thing because it helps people quit dairy.

But what about my nut-free friends? That’s why, when I started making vegan cheese recipes, I started making them nut-free.

I have no problem with eating nuts, and honestly cashews were one of my favorite foods as a child. But I saw making nut-free vegan cheese as a personal challenge.

So long story short, I make a lot of usually-nut-heavy things without nuts.

Often I’ll use tofu.

But there are a few times when I eat a tofu-based thing and think, “gee, this really needs some richness, a luscious texture, something.”

Enter raw sunflower seeds.

Raw sunflower seeds are a lot less expensive (a third of the price, usually) than raw cashews, do not have any sweetness, and are obviously nut-free. Sunflower seeds make a GREAT vegan cream.

Could there be folks with an allergen to sunflower seeds? Absolutely. I’m not toting this sunflower seed cream as completely allergen-free.

However, it IS top 9 allergen friendly.

So if you can have sunflower seeds, give this plant based heavy cream a try.

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Why This Recipe Works

This vegan cream is a very simple recipe. There are only two ingredients: raw sunflower seeds and water.

While you can use roasted sunflower seeds if you cannot find raw seeds, the flavor will change a bit. I typically buy raw sunflower seeds at Trader Joe’s but you can find them in the nut and seed section of some grocery stores (or sometimes in the baking aisle) and online.

Speaking of flavor, this sauce has virtually no flavor on its own. I made it this way on purpose.

Depending on whether you’re adding your sunflower seed cream to soup, pasta, using it as a base for a salad dressing, or whatever you’re using it for, you might have other competing flavors. Your dish will probably already have salt in it.

So I left this sunflower seed cream very neutral. Don’t eat it straight up!
If you want to make this into a pasta sauce, I’d add seasoning. For example: I use this recipe in my vegan carbonara. But I add nutritional yeast, salt, pepper, and black salt for an eggy flavor.

I add the straight up, unseasoned sunflower seed cream directly to other dishes like my vegan vodka sauce and my vegan zuppa toscana, both of which already have a lot of flavor on their own so the cream is purely to make the recipe thick and creamy.

Could you use this vegan cream in your coffee? Absolutely. Remember though, it's not sweet. So add your own sweetener (like vegan honey or agave).

As for how to make this recipe, well, it’s as simple as blending the raw sunflower seeds and water together for a long time.

The ratio is up to you. More water or less seeds means a thinner consistency, more like vegan cream. More seeds or less water means a thicker consistency.

The recipe I’ve provided below is a pretty good middle ground, in my opinion. The ratios in this recipe make this sunflower seed cream perfect for soups, pastas, salad dressings, and more.

Note on equipment: I have a high powered blender so there is no need to soak the raw sunflower seeds. If you do not have a high powered blender like a Vitamix or a Blendtec, I would recommend soaking the seeds in room temperature water for an hour or in just-boiled water for 10-20 minutes. Make sure to drain the seeds and add fresh water to the blender when you’re ready to make the recipe.

Ingredients and Substitutions

½ cup raw sunflower seeds: If you can’t find raw sunflower seeds (I typically buy mine at Trader Joe’s but I’ve seen them online as well as in nut/seed sections of other grocery stores), roasted will work but they will have a different flavor. Raw cashews also work.
1 cup water: I would make sure to use filtered water here. Cold or hot, doesn’t matter. You could use non-dairy milk, but it doesn't make it any creamier in my opinion. The sunflower seed cream is already quite creamy on its own.
Seasonings, salt, lemon juice, etc. are all optional. Because this recipe is meant to be very versatile and it’s more of an ingredient than a standalone recipe, I’ve left out any seasonings or flavorings. Do what you like with it!

How to Make Sunflower Seed Cream

Note: If you have a high powered blender like a Vitamix or a Blendtec, there is no need to soak the raw sunflower seeds. If you do not have a high powered blender, I recommend soaking your seeds in room temperature water for an hour or in just-boiled water for 10-20 minutes. Make sure to drain the seeds and add fresh water to the blender when you’re ready to continue with the recipe. It's important for the vegan cream to be completely smooth. If you're still left with chunks you can either soak for a while longer or you can strain it through a sieve.
Add the raw sunflower seeds to the blender with the water.
Blend on the highest setting for 60 - 90 seconds. You may need to stop halfway through and scrape down the sides depending on your blender. Some older or lower model blenders may need a rest in between.
Once your sunflower seed cream is perfectly smooth and you are happy with the consistency, you can use it in whatever recipe you like.
Store your sunflower seed cream in a jar with a lid in the refrigerator for up to 3 days. Note that it does get thicker when refrigerated. It can be loosened with some water and a quick whiz in the blender.

Frequently Asked Questions

Do I need to soak the sunflower seeds before blending?

Depends on what kind of blender you use. Most higher powered blenders do not require soaking. If you did not soak yours and now you cannot get it to blend smooth, let it sit in the blender for 30-60 minutes and try blending again. That should work. If not, you can strain it through a sieve (it will be thinner, but it will thicken in the fridge.

Does sunflower seed cream separate?

It can. Mine usually does. Shake it up or stir it before you use it!

Can I use roasted sunflower seeds?

Yes, but it will be a more pronounced flavor since raw sunflower seeds really don’t have much flavor. You may also need to adjust the amount of water used.

Can you freeze sunflower seed cream?

No. In my experience, it doesn’t hold up great.

How should I store leftover raw sunflower seeds?

Seeds will last the longest when stored in the freezer! You can also store them in the fridge. If needed, storing at room temperature (out of direct sunlight) is also OK but they won’t last as long. Always smell nuts or seeds before using to make sure they haven’t gone rancid.

Can I use this vegan cream in coffee?

Yup, but remember it's not sweetened. If you like sweet creamer you'll want to add a splash of maple syrup, agave, or vegan honey to your vegan cream.

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Pro Tips for Success

If you don’t have a high powered blender, soak your sunflower seeds for 30-60 minutes in room temperature water or 10 minutes in just-boiled water. Drain before adding to the blender.
If you are not sure if you have a high powered blender or not, try blending up the seeds and water. If you cannot get it smooth, allow it to sit for 30-60 minutes and try again (do NOT wait longer than an hour).
If you STILL can't get your vegan cream smooth, run it through a sieve, nut milk bag, or a small hole strainer to eliminate the pieces (make sure to place a cup or bowl underneath your strainer).
Know what you’re going to use this recipe for before you make it. It is best used up on the first day. Don’t know what to use it for? See my list of recipes that use this sunflower seed cream below.

What To Do With Sunflower Seed Cream

There are tons of things you can do with sunflower seed cream. The recipes below are either ones explicitly written with sunflower seed cream, or I tested the recipe with it as an alternate option (for allergies, etc.).

But the sky's the limit. Use your sunflower seed cream for everything from salad dressings to pasta sauce, to making your favorite soup creamy. Use it any time you find yourself needing vegan cream. It’s a great base for vegan alfredo too (coming soon!).

<3 Liz

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