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.

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

Description

This easy to make Sunflower Seed Cream is a great inexpensive and nut-free replacement for cashew cream. Use it in salads, soups, and pasta or anywhere that calls for vegan cream.

Ingredients

Units Scale

1/2 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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Instructions

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.
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.
Test it: Is it the right consistency for you? 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 vegan cream does get thicker when refrigerated. It can be loosened with some water and a quick whiz in the blender. If it separates, just shake the closed jar or stir the mixture.

Notes

Note 1: 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.
Note 2: Because this vegan cream 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! See above for suggested recipes.
Note 3: 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).

Cook Time: 5 minutes
Category: Sauce
Method: Blender
Cuisine: Ingredient

Keywords: Vegan Cream Sauce, Sunflower Seed Cream