Dairy Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, tangy dip is one of those snacks that feels effortless yet genuinely satisfying. The star here is a creamy sunflower seed butter blended with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil — it's rich and smooth without a drop of dairy in sight. For anyone navigating a dairy-free lifestyle, store-bought dips and spreads can be a minefield of hidden milk derivatives, so making your own takes all the guesswork out of snack time. Sunflower seed butter brings a naturally buttery depth that works beautifully with the brightness of the lemon, and the olive oil helps everything come together into a silky, spreadable consistency. A pinch of sea salt and black pepper round out the flavors so it never tastes like you're missing anything. It's the kind of snack that works just as well on a party spread as it does packed into a lunchbox for the week.
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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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