easy vegan sour cream (nut free, sugar free, gluten free)

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Today it’s easier than ever to eat a plant-based diet. There are so many products on the market and new ways of approaching food (think aquafaba) that it’s possible to eat your way through life without really missing the animal-based version.

However, that doesn’t necessarily mean it’s healthy plant-based diet.

Take sour cream, for instance. A quick glance at the common store-bought brands and you’ll find ingredients like: maltodextrin, mono- and diglycerides, oils, gums and added sugar (whyyyyyy???). It’s this last one that has me turning to my own kitchen for a solution because even the “better” vegan sour cream brands contain added sugars – something that I avoid as much as possible ever since I detoxed from it several years ago. So while these store-bought products might taste closer to the real thing, they aren’t something I want to put in my body.

Which is why I decided to try a homemade version instead.

 

 

Instead of using tofu or cashews which many vegan sour cream recipes include as the main ingredients, I choose sunflower seeds since they are less allergenic and is budget friendly. As an added bonus, sunflower seeds are high in selenium which is an antioxidant and beneficial for thyroid health. I was excited by how well they worked for this easy vegan sour cream!

While it doesn’t taste like the “real” sour cream (I’d be lying if I claimed that), this easy vegan sour cream does add that same tangy creaminess to a meal without the side effects that come with eating dairy or sketchy ingredients from a lab. The key to a smooth sour cream is soaking the sunflower seeds overnight and using a high speed blender. I find it also is better when eaten within a week.

As a side note: Isn’t that jar the cutest? It’s a Weck Tulip Jar and I found it while thrifting for food props at my favorite thrift store in our area. Since I’m chalking that up as a rare find, you can find a set of them here. Also, if you want to see what I’m up to on more of a daily basis, I love sharing to Instagram stories (you can find me on Instagram here). And I’m also on Pinterest where I love pinning vegan recipes that catch my eye along with other healthy living and blogging-related topics. Click here to connect with me on Pinterest.

 

Ready to make this easy vegan sour cream? Here’s the recipe:

 

Sunny Sour Cream
Prep Time
5 mins
soaking time
12 hrs
 

An easy to prepare vegan sour cream that is nut-, added sugar- and gluten free and gives you a creamy tanginess to your favorite plant-based dishes.

Course: Condiment, Topping
Servings: 1 cup
Ingredients
  • 1/2 cup unsalted shelled sunflower seeds
  • 1/4 cup unsweetened organic soy milk*
  • 1/8 cup freshly squeezed lemon juice
  • 1/4 tsp nutritional yeast
  • 1/4 tsp, scant salt
  • 1/8 tsp apple cider vinegar (unfiltered is best)
Instructions
  1. Add the sunflower seeds to a glass bowl and cover completely with water (about 1.5-2 cups. Cover the bowl and let them soak overnight at room temperature.

  2. Drain and rinse and add to a high speed blender along with the remaining ingredients. Blend on high for 3-5 minutes until the mixture is completely smooth and creamy, scrapping down the sides a few times.

  3. Store in an air-tight jar in the fridge for up to one week.

Recipe Notes

RECIPE NOTES: *If you prefer not to use or are allergic to soy milk, you can replace it with an unsweetened nondairy milk of your choice but you might need to adjust the other ingredients since other nondairy milks tend to be naturally sweeter than soy.

 

 

 

no bake chocolate mint squares (vegan, no added sugar, paleo, gluten free)

 

There are three things I have to do before I start writing a blog post: get my pictures purdied up, make sure my nails are clipped short and fix my hair in a ponytail. The pictures are essential. The other two? Just a couple quirks that minimize distractions for me. LOL

Now that those are out of the way, let’s chat about these no bake chocolate mint squares.

They are a minty take on a couple of recipes I frequently use for desserts and are fast and simple to whip up. The only downside, perhaps, is waiting a couple of hours for them to set in the fridge. Which is why it’s always a good idea to leave a little bit of the mousse filling in the food processor bowl.

Here are the stats on these no bake chocolate mint squares:

  • chocolatey
  • minty
  • vegan
  • gluten free
  • paleo option
  • raw option
  • no added sugar
  • plant protein
  • higher in fat (thanks to the avocado, coconut milk and nuts)

 

I’m giving you two options for the finished look: naked…

 

 

 

…and fancy.

 

Truthfully, I often go the low-key route and let the taste of these squares do all the talking (especially if I’m in a hurry), but occasionally it’s fun to dress things up a little, especially if you’re bringing these along to a friend’s house or potluck.

To make the fancy version, be sure to follow the steps in the instructions carefully which will save you time and ingredients. Trust me on this one.

If you use peppermint essential oil (like I did), make sure it is a high quality one and approved for internal consumption. My favorite brand is by Young Living with the extra bonus of being able to support my friend in her business. If you use peppermint extract, you’ll need more than the EO since it isn’t as strong.

Now for the recipe, shall we?

 

No bake chocolate mint squares
Prep Time
10 mins
Chil Time
2 hrs
 

These vegan chocolately minty squares are easy to make, free of added sugars and can be suited to a gluten free and paleo diet.

Course: Dessert, Snack
Servings: 16 squares
Author: Andrea Anderson
Ingredients
For the base:
  • 1 cup almonds (raw if preferred)
  • 3/4 cup date paste*
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup cocoa powder
  • 2 scoops 100% pure powdered stevia
For the filling:
  • 1 just ripe avocado
  • 1 15 oz can full fat coconut milk
  • 3/4 cup cocoa powder
  • 3/4 cup date paste*
  • 2 tsp vanilla
  • 2 scoops 100% pure powdered stevia
  • 2 T peanut butter (or almond butter for paleo)
For the green drizzle:
  • 1/4 cup reserved avocado/coconut mixture (see instructions)
  • 2-3 pinches 100% pure powdered stevia
  • 1-2 drops peppermint essential oil
  • 1/8-1/16 tsp matcha
For the chocolate drizzle:
  • 1/4 cup reserved chocolate mixture (see instructions)
  • 3 tsp unsweetened almond milk
  • cacoa nibs (optional)
Instructions
For the base:
  1. Combine all ingredients in a food processor and mix until the nuts are chopped fine and the ingredients just hold together when pinched between your fingers. Be careful not to over mix as the nuts will release their oils.

  2. Pour into an 8x8 glass baking dish and press down firmly and evenly to form the base. Set aside.

For the filling:
  1. Add the coconut milk and avocado to a clean food processor bowl and mix until smooth. If making the fancy version of the squares remove 1/4 of the mixture, add to a clean jar and set aside.

  2. Add remaining filling ingredients to the processor and blend until smooth, scraping down the bowl a couple of times. If making the fancy version, remove 1/4 cup of the chocolate mixture, add to a clean jar and set aside.

  3. Pour filling over the base, cover with foil and chill in the fridge for at least two hours to set. Cut into 16 squares and serve. Store in the fridge for up to two days (if they last that long 😉 )

For the fancy version of the squares:
  1. Combine all green drizzle ingredients and mix thoroughly. Cover the jar with the lid and chill until ready to decorate the squares.

  2. Thin the reserved 1/4 cup of chocolate mixture with almond milk. Cover the jar with the lid and chill until ready to decorate the squares.

  3. Once the squares are chilled and set, pour the green drizzle into a piping bag fitted with a small round tip. Alternatively, you can use a plastic sandwich bag by spooning in the mixture, sealing and cutting off a tiny corner of the bag. Drizzle over the squares in a loose zigzag pattern.

  4. Repeat for the chocolate drizzle using a clean bag. If desired, sprinkle cacao nibs over the squares.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

sunshine bliss balls (vegan, dairy free, gluten free, no added sugar)

 

It’s funny, but often I get my recipe inspiration when I have an event or theme to work with. Probably because the possibilities are endless when it comes to dreaming up recipes and it’s one way of narrowing things down. LOL

I created these Sunshine Bliss Balls as I was preparing to head to Cincinnati a few weeks ago for a Bible Study Fellowhship leaders retreat. If you’re not familiar with BSF, it’s an international Bible study program and one that has been an ah-mazing resource for me and thousands of others around the world.

Anyway…

Whenever I travel away from home, I always prepare myself by packing “survival” foods because I’ve learned that most places are at a loss of how to accommodate a vegan diet in a way the stretches beyond a salad. Now, I never mind eating salads (see my last post), but when I’m paying for it, I want something more than I can easily make at home…and for much cheaper.

So I’ve learned that if I want to balance my diet, I need to supplement what is available with what I can bring.

One of the ways I do that is with snacks. Especially energy balls. Like these Sunshine Bliss Balls.

 

 

The beauty of an energy ball is they are extremely portable, typically contain a good mix of carbs, fats and protein and can satisfy a sweet tooth, snackish craving without any added sugar or empty calories.

This recipe took it’s inspiration from a date-orange slice recipe that my mom found years ago when we lived in England. I wanted to replicate the tanginess but take it in a different direction as well. Like adding fresh turmeric which is inflammatory and an antioxidant.

In these Sunshine Bliss Balls you will find:

  • dates
  • dried mango
  • dried apricots
  • unsweetened shredded coconut
  • almond butter
  • sesame seeds
  • fresh turmeric
  • orange juice

They are a little on the stickier side, so you definitely want to coat them in the unsweetened shredded coconut and keeping them in the fridge is a plus (although they can hold up at room temp). If you make them to travel, packing them in a sturdy container is essential.

Okay, ready for the recipe? Here you go!

Sunshine Bliss Balls
Total Time
10 mins
 

When you need a bright boost of macro- and micro-nutrients on the go, these Sunshine Bliss Balls are just the things.

Course: Dessert, Snack
Ingredients
  • 1 cup dried mango
  • 1 cup dried apricots
  • 1 cup medjool dates*
  • 1/4 cup freshly squeezed orange juice
  • 1/2 tsp freshly grated turmeric
  • 1/2 cup almond butter
  • 1 T sesame seeds
  • 1/16 tsp sea salt
Instructions
  1. If the mango, apricots or dates are on the dry side, briefly soak them in warm water to soften them. Drain, then add them to a food processor or strong blender along with the remaining ingredients and blend until thoroughly combined. You will scrape the bowl a few times to ensure easy mixing.

  2. Spoon out enough mixture to form 1" balls. Since the "batter" is sticky, have a bowl of water next to you to lightly dampen your hands as you roll each ball.

  3. Roll each bliss ball into unsweetened shredded coconut and store in an airtight container in the fridge.

Recipe Notes

RECIPE NOTES

I highly recommend buying only dried fruit that is free from sulfur, additives and sugar.

It's best to buy Medjool dates with the pits still in them as they are more moist than the pre-pitted kind. Obviously, you'll need to remove those pits before soaking/blending. 😉

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.