Lactose Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery sticks meet a bright, creamy dip that's completely plant-based and naturally free of any dairy. The lemon sunflower butter comes together in minutes — just sunflower seed butter, fresh lemon juice and zest, a drizzle of olive oil, and a pinch of salt and pepper stirred into a smooth, tangy spread. That hit of citrus keeps it from feeling heavy, making this snack feel fresh and almost a little fancy despite how simple it is. For anyone who's scanned the back of a store-bought dip label only to find hidden dairy derivatives, making your own takes about two minutes and tastes noticeably better. The olive oil adds a subtle richness that rounds everything out, and a splash of water lets you dial in the consistency exactly how you like it. It works just as well packed into a lunchbox as it does set out on a snack board for company.
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!