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.

 

 

 

rainbow brownie pizza (vegan, no added sugar, gluten free)

 

Rainbows and bright colors have been on my mind lately because here in Ohio, this time of year can be really hard. Those of you living in northern and cloudy climates who struggle with winter blues will know what I mean. #wink

Which is why the more color I see on my plate the better, like this recipe I shared last week. And this rainbow brownie pizza? It’s like a sweet reminder of the promise that summer is coming.

 

So let’s dig in, shall we?

 

To make the rainbow brownie pizza, I started with a base made from my favorite brownie recipe and spread on a generous helping of date caramel. Both recipes are free of added sugar and gluten free.

If you’re wondering why date caramel instead of the cream cheese often used on fruit pizzas, it’s because I try to avoid processed vegan products which often contain ingredients that are just as unhealthy as animal-based products. And I have yet to find a homemade cream cheese recipe that I’m happy with.

 

 

We could stop right there and I would be perfectly happy, but since this is a pizza, we need some toppings, right?

For this rainbow, I chose strawberries, mandarin oranges, pineapple, kiwi, blueberries and blackberries. Of course, if these aren’t your favorites, simply swap them out with a fruit of the same color. Easy peasy.

Regardless of the fruit you choose, I highly recommend going organic for the berries because of the high pesticide content conventional berries contain. The Environmental Working Group’s Dirty Dozen list is my favorite resource for verifying which foods I want to prioritize buying organic. And since this recipe requires only a small amount of each fruit, it won’t break the bank to make this switch.

Since we don’t have a traditional round pizza pan, I chose to make the brownie base in a 9″ cake pan, filling it only half way. If you do the same thing, either make only half the brownie batter or fill two 9″ cake pans. I personally recommend the second.

To keep things simple and added sugar free, I thinned a little of the date caramel with more unsweetened almond milk for the drizzle and sprinkled cacao nibs on top. I’m working on a chocolate sauce recipe and once it’s ready, you can bet I’ll be updating this recipe to include chocolate drizzle too!

 

Rainbow Brownie Pizza
Prep Time
20 mins
Cook Time
30 mins
Cooling Time
30 mins
Total Time
50 mins
 

Chocolate, fruit and date caramel come together in this easy to assemble dessert, snack or even breakfast recipe that gets rave reviews and pleases a crowd.

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
  • 1 Rockier Road Brownie recipe (without the topping)
  • 1 Date Caramel recipe
  • 1 package organic strawberries
  • 6-7 mandarin oranges, peeled
  • 1/2 pineapple, peeled and cored
  • 5-6 kiwi, peeled
  • 1 package blueberries
  • 1 package blackberries
Instructions
  1. Make the brownie recipe and either press onto a well-greased round pizza pan or spread batter into two 9" round cake pans well greased and lined with a circle of parchment paper on the bottom. Baking time 5-7 minutes less if spreading batter onto a pizza pan.

  2. While the base is baking, make the date caramel and prepare the fruit. Rinse the strawberries and slice in half, peel the oranges and pull apart each section. For the pineapple, cut into bite-sized wedges. Peel the kiwi and slice into rounds. Rinse the blueberries and blackberries and gently pat dry.

  3. When the base is done cooking, let it cool before spreading on the date caramel. To speed up the cooling, you can place it in the fridge.

  4. Arrange the fruit in a rainbow pattern starting with the strawberries around the outside and working your way inward with each color of fruit. Let the orange, pineapple and kiwi slices overlap slightly.

  5. For the caramel drizzle, take 1-2 tablespoons of date caramel and thin slightly with unsweetened non-dairy milk of your choice. It should be just runny enough to pour easily off a spoon and over the fruit. If desired, sprinkle with cacao nibs.