I have made this homemade sunflower sour cream so many times in a couple of weeks and still couldn’t get enough. I have discovered that you can make an absolutely wonderful salad with it. Be it potato or pasta salad, it suits just perfectly. I love that I don’t have to buy the sauce anymore, I can make it myself. Real quick, cheap and healthy.
I like to keep my sour cream or mayo salads pretty simple. I don’t like to add bell peppers or apples or fresh cucumbers. Instead, I almost always add just canned peas and chopped pickles. Works every time. This time I also added some chopped onions. You can always add chopped vegan sausages for example. Just yesterday I boiled potatoes and made white sausage sauce with vegan wieners. A pretty common dish in Estonia. And it was just like the meat version I ate a long-long time ago. Makes me wonder why all the sausages in the world aren’t vegan yet 🙂
serves 6-8 people
- 10 ½ oz / 300 g pasta (uncooked)
- 2 ½ cups / 500 g canned peas
- ½ cup / 200 g chopped pickles (6-7 small pickles)
- ½ onion, thinly chopped
- one batch of homemade sunflower sour cream
- salt and pepper to taste
Boil the pasta al dente. Drain and rinse with cold water. Drain the peas and carefully mix with other ingredients. Taste and add some salt and ground pepper. Serve right away.