Sunflower Seed Whipped Cream (No Cashews, No Coconut)

sunflower seed whipped cream in a glass bowl

5 from 1 vote

Sunflower Seed Whipped Cream (No Cashews, No 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.

Prep Time5

Cook Time0

Additional Time15

Total Time5

Course: Essential Basics

Cuisine: American

Keyword: coconut-free, no cashews, no coconut vegan dessert, sunflower seed desserts, sunflower seed whipped topping, sunflower seeds, vegan dessert topping, vegan whipped cream, wfpb, wfpbno

Servings: servings (2 tablespoons per serving)

Author: Camilla

Equipment

1 high-speed blender

Ingredients

6 ounces raw sunflower seed kernels (about 3/4 cup)
boiling water for soaking
2/3 cup water
3 tablespoons maple syrup (see notes for options)
1 teaspoon vanilla extract (see notes for variations)
Optional: pinch of salt

US Customary - Metric

Instructions

Place the sunflower seed kernels in a medium bowl. Add enough boiling water to cover the seedsby 1 inch (2.5 cm). Allow to soak for 10 minutes. (see notes for overnight soaking)
Drain the sunflower seeds in a mesh sieve (discard soaking water). Rinse the seeds under cold water and drain again.
Place the drained sunflower seeds in a high-speed blender 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.
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.

Optional: Whip the Chilled Cream

If you like, you can whip the sunflower seed whipped cream to make it more fluffy! The seed cream will not expand to the same extent as whipped dairy heavy cream, but beating does aerate it, increasing the volume and making it lighter and fluffier.
Place the chilled sunflower seed cream in a medium mixing bowl and beat on medium-high speed with electric beaters for about 2 minutes until light and fluffy. Use to top desserts, or pipe it and/or use to frost cakes and cupcakes.

Notes

Storage: Store the sunflower seed whipped cream in a covered container in the refrigerator (fridge) for up to one week. Freeze it 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.

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

Make the Sunflower Seed Whipped Cream Looser / Thinner: 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.

Maple Syrup Alternatives: You can use an equal amount of brown rice syrup, agave nectar, or date syrup (this will make the cream darker). 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.

Variations

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).

Nutrition