Sunflower, walnut & lemon cream
A tangy blended seed cream to spoon over vegetables.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Soak sunflower seeds and walnuts in water for 4 hours in the refrigerator. Drain and rinse.
- 2
Blend with lemon juice and fresh drinking water until creamy, adding a little water if needed.
- 3
Taste before adding salt. Cover and refrigerate promptly.
Contains walnuts. This is an unfermented cream; it is not yogurt and no probiotic benefit is claimed.
Shared with care.
Credited clearly.
This is the sunflower component of the same post used for the spinach–chickpea spread. The source specifies 1 tbsp walnuts, one lemon and four hours of soaking. Seed and water amounts, refrigerated soaking, servings and blending details are untested editorial additions.
Original ingredients, translated: Sunflower seeds and 1 tbsp walnuts soaked for four hours, one squeezed lemon and a little Himalayan salt; described in the post as sunflower yogurt.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.