Soy Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery meets a bright, creamy dip that's genuinely hard to stop eating. The star of the show is a silky sunflower seed butter blended with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil — it's tangy, nutty, and surprisingly rich without feeling heavy. For anyone navigating soy sensitivities, store-bought dips and spreads can be a minefield of hidden soy derivatives, but every ingredient here is straightforward and easy to verify. Sunflower seed butter does a beautiful job standing in for more common nut or legume-based spreads, delivering that satisfying creaminess without any of the usual label anxiety. A splash of water lets you dial in the exact consistency you want, whether you're going for a thick spread or a looser dip. It comes together in minutes with just a bowl and a spoon, making it a perfect snack for busy weekdays or a crowd-pleasing addition to any appetizer spread.
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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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