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Recipe of: © Monsieur Cuisine

Vegan herb cream

MC connect
1 jar
Ready in: 2:15 h
Preparation time: 15 min.
Created on: 12.05.2020
Last changes: 07.06.2020

MAKES 1 JAR (400 ML)

  • 150 g sunflower seeds
  • ½ bunch of parsley
  • 2 spring onions (50 g)
  • 1 courgette (200 g)
  • 1 garlic clove
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 2 pinches of pepper
  • 100 ml rapeseed oil


Per jar:

  • calorific value
    6984 kj / 1668 kcal
  • protein: 43 g
  • carbohydrates: 63 g
  • fat: 139 g
Preparation time
15 min.
Ready in
2:15 h
  1. 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.
  2. 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.
  3. 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.
  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