This is a quick and easy dairy-free substitute for sour cream. Add it to lots of different dishes or use it as a dip.
100g blanched almonds
50g sunflower seeds
1 teaspoon of vegetable salt
3 teaspoons of dried onion flakes
1 teaspoon of savoury yeast flakes (you can buy these from your local health food shop)
Juice of 2 lemons
1. Soak the almonds and sunflower seeds overnight in 200ml water. Don’t throw out the water when done.
2. Add all ingredients (including the water that the nuts and seeds soaked in) to a blender and blend until smooth.
3. Taste. If needed, add more lemon juice, onion flakes
Add to a clean and air-tight container. It will keep in the fridge up to 5 days.
SOURCE: Adapted from the recipe by Quirky Cooking