This is a great little spread/sour cream that is quick to make. It is great on sandwiches, toast, burgers, as a dip with crackers/vege sticks, on pizzas, in soups, on nachos and anywhere you would use sour cream! The main ingredient is sunflower seeds – which are one of the most inexpensive seeds available. Make sure they are fresh or the dip may have a bitter taste – where you may have to add a little honey to offset it. You can also add other ingredients like sundried tomatoes or roasted peppers to this sour cream. Feel free to experiment.

Sunflower sour cream


  • 3/4 cup water
  • 1 cup fresh sunflower seeds
  • 1/4 cup lemon juice (approx 2 lemons)
  • 1 clove garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • optional: pinch cayenne pepper


  1. blend all ingredients very well in a food processor or with a stick blender
  2. you may need to add a little more water to achieve a sour cream consistency
  3. note the photo has cayenne pepper and sunflower seeds as a garnish
  4. this will last around 4 days in the fridge if you use clean utensils, refrigerate straight away, and keep it covered.