Sunflower Seed Whipped Cream Recipe (No Cashews or Coconut)

The time has arrived for a new plant-based whipped cream, made without cashews, coconut or soy: It’s Sunflower Seed Whipped Cream, an affordable and easy-to-make topping for all of your favorite desserts.

Move over coconut, cashew and soy—a new plant-based whipped cream has come to town, and it is nothing short of magical.

This sunflower seed whipped cream is silky, cloud-light, and every bit as decadent as the dairy version, yet made from one of the most affordable, accessible ingredients in the pantry: plain raw sunflower seeds. With just a soak and a blend, those humble seeds transform into a spoon-worthy cream you will want to drizzle, dollop, and possibly eat straight from the bowl.

What makes this recipe especially wonderful is its inclusivity. It is completely dairy-free, nut-free, and coconut-free, making it a dream come true for anyone navigating food allergies—or simply looking for a new whole-food way to top their favorite desserts. A touch of maple syrup adds gentle sweetness, while a hint of vanilla rounds everything out into a whipped cream that tastes familiar and comforting, yet fresh and new.

Whether you dollop it onto pie, spoon it over fruit, or use it to frost cakes and cupcakes, this sunflower seed whipped cream is destined to become your go-to topping. It is simple, luscious, and delightfully wholesome—proof that a little kitchen alchemy can go a very long way.

Recipe Benefits

• Soy-free
• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Nut-free
• Oil-free
• No coconut (e.g., no coconut milk, no coconut cream)
• Refined sugar free
• Easy to make
• Paleo friendly

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Raw sunflower seed kernels (shelled sunflower seeds)
• Maple syrup
• Vanilla extract

You will also need some water, to soak and blend the sunflower seeds (I recommend filtered water). I like to add a pinch of salt, too, to enhance the flavor and bring out the subtle sweetness of the whipped cream. It is optional.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick-Soak the Sunflower Seeds

Place the sunflower seeds in a medium bowl. Add enough water to cover the seeds by 1 inch (2.5 cm).

• If you prefer, you can soak the seeds overnight: Use cold or room temperature water. Let soak for a minimum of 8 hours or up to 24 hours.

Step Two: Drain the Sunflower Seeds

Drain the sunflower seeds in a mesh sieve (discard soaking water). Rinse the seeds under cold water and drain again.

Step Three: Blend the Sunflower Seeds

Place the drained sunflower seed kernels in a high-speed blender (such as a Blendtec, Vitamix, or Ninja) along with the fresh water, maple syrup, vanilla extract and optional salt.

Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Step Four: Chill

Spoon the sunflower seed whipped cream into a bowl, jar or other container. Cover tightly and store in the refrigerator until cold. It will become firmer as it chills.

Step Five (Optional): Whip It!

If you want extra fluffy sunflower seed whipped cream, whip it with electric beaters once it is chilled. It will not expand as much as whipped dairy heavy cream, but it does beat air into to the cream which increases the volume and lightness of the whipped topping.

Place the chilled sunflower seed cream in a medium mixing bowl and beat with electric beaters on medium-high speed for about 2 minutes until light and fluffy.

Frost and Pipe With It

Taking the extra step of whipping transforms the sunflower cream into a perfect frosting for cakes and cupcakes. You can also place it in a piping bag for decorative piping.

Storage

Store the sunflower seed vegan whipped cream in an airtight container in the refrigerator (fridge) for up to one week. 

FAQ & Tips

• What is the Taste & Texture of Sunflower Seed Whipped Cream? It has a faintly nutty, creamy, lightly sweet flavor and rich consistency akin to whipped dairy cream.
• Can I Make the Sunflower Seed Whipped Cream Looser / Thinner? Yes! This recipe produces a medium-thick cream. You can make the sunflower seed whipped cream looser by adding a tablespoon (or more) of water when the seeds are blended. Start by adding one additional tablespoon, adding more (n small increments), as desired.
• Can I Freeze Sunflower Seeds Whipped Cream? Yes! Freeze the whipped vegan cream in a freezer safe bag or container. Let it thaw in the refrigerator overnight. I recommend re-blending, whipping, or vigorously whisking the sunflower seed whipped cream to blend and aerate it.
• What Can I Use in Place of Maple Syrup? Use an equal amount of another liquid sweetener, such as brown rice syrup, agave nectar, date syrup (this will make the cream darker), or (if you do not follow a vegan diet) honey. You can also use an equal amount of granulated sweetener + 2 extra tablespoons of water. For example, coconut sugar, granulated cane sugar, or date sugar.
• Can I Blend this in a Food Processor? Unfortunately, no. A food processor will not completely break down the sunflower seeds until completely smooth. A high powered blender is needed. You should be able to use a standard blender, but it will take a little bit longer until the mixture is entirely smooth.

Flavor Variations

Vanilla is only one of many flavor options for this whopped cream mixture. Adding other flavors to this great base, such as:

• Coffee/Espresso Sunflower Seed Whipped Cream: Add a teaspoon (or more) of instant espresso powder to the blender when first blending the cream. Alternatively, replace some of the water with a shot of espresso, or chilled, strong-brewed coffee.
• Boozy Sunflower Seed Whipped Cream: Replace a tablespoon (maybe more 😉) of the water with the spirit of your choice, such as liqueur, whisky, or brandy.
• Citrus Sunflower Seed Whipped Cream: Replace up to 2 tablespoons of the water with lemon juice, lime juice, or orange juice and add 1 to 2 teaspoons of finely grated lemon zest, lime zest or orange zest.
• Spiced Sunflower Seed Whipped Cream: Add 1/8 to 1/2 teaspoon of ground spices, such as cardamom, cinnamon, allspice, ginger, or nutmeg.
• Peppermint Sunflower Seed Whipped Cream: Replace the vanilla extract with 1 teaspoon of pure peppermint extract (more or less, to taste).
• Chocolate Sunflower Seed Whipped Cream: Add 2 to 3 tablespoons of unsweetened cocoa powder, plus an additional 1 to 2 tablespoons of water to the mix before blending.
• Molasses Sunflower Seed Whipped Cream: Replace the maple syrup with an equal amount of dark cooking molasses (not blackstrap molasses; it is too bitter and not very sweet).

Let me know if you give the recipe a try! I would love to know what you think (tag me on Facebook or Instagram).

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