Sunflower-based cooking cream

A method for obtaining a sunflower-based cooking cream, the method comprising:

• a) providing a slurry comprising water and comminuted sunflower seeds;
• b) subjecting the slurry to liquid-solid separation to obtain a liquid composition comprising sunflower oleosomes;
• and
• c) adjusting the protein content before and/or after step b) to obtain a sunflower-based cooking cream comprising 10-40 wt. % sunflower oleosomes and between 0.5-15 wt. % sunflower protein,
• wherein the term oleosome refers to a membrane encapsulated oil droplet, wherein the oil droplet preferably comprises triacylglycerol and/or wherein the membrane preferably comprises phospholipid and protein preferably wherein the protein comprises oleosin, caleosin, and/or steroleosin.