Almond Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery sticks meet a bright, creamy dip that's genuinely hard to stop eating. The star of the show is sunflower seed butter, which brings a rich, nutty depth without a single tree nut in sight — making it a smart swap for anyone navigating almond or other nut allergies. A hit of fresh lemon juice and lemon zest keeps the dip lively and tangy, while a drizzle of extra virgin olive oil gives it a silky, luxurious finish. It comes together in one bowl with just a quick stir, so there's virtually no prep standing between you and a satisfying snack. The consistency is easy to adjust with a splash of water if you prefer something more dippable versus spreadable, which makes it flexible for both snacking and entertaining. Clean, whole ingredients and zero cross-contamination concerns from almond-based products mean you can serve this confidently to a crowd.
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Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
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