Cashew Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery meets a bright, creamy dip that's genuinely hard to stop eating. The sunflower seed butter base is rich and nutty on its own, but a hit of fresh lemon juice and zest lifts the whole thing into something that feels almost fancy for a snack. A drizzle of extra virgin olive oil smooths it all out, giving the dip a silky, spreadable texture that clings perfectly to each stalk. For anyone navigating tree nut allergies or sensitivities, sunflower seed butter is a reliable workhorse — it delivers that satisfying, protein-packed depth without any of the cross-contact concerns that come with cashew-based dips and spreads. The whole thing comes together in one bowl with just a quick stir, so there's almost no effort standing between you and a seriously good snack. It works equally well as a party platter centerpiece or a weekday lunchbox addition that actually gets eaten.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!