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