Vegan herb cream
- Put the sunflower seeds in a bowl, pour boiling water over them, and soak for 2 hours. Once soaked, pour into a sieve and drain.
- Wash the parsley, shake dry and remove the leaves from the stalks. Trim and wash the spring onions, and cut into pieces 3 cm long. Wash and dry the courgettes, cut in half lengthways and then into pieces 2 cm long. Peel the garlic clove. Put all the ingredients into the blender jug and, with the measuring beaker in place, mix well for 45 seconds/speed setting 10.
- Repeat the step again if necessary. If desired, season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 4.
- Decant the herb cream into a jar and seal.
The cream will keep for approximately 3 days in the refrigerator.
Bon appétit with Monsieur Cuisine