Low Sodium Sunflower Seed Lemon Sauce

Total time40 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

1 cup raw sunflower seeds
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½ cup water, plus more to thin
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 clove garlic, peeled
2 tbsp extra virgin olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground cumin
⅛ tsp cayenne pepper (optional)

Instructions

1
Place the sunflower seeds in the blender or food processor and cover with cold water by at least 1 inch. Let soak for 30 minutes, then drain and rinse thoroughly under cold running water.
2
Add the drained sunflower seeds, 1/2 cup fresh water, lemon juice, lemon zest, garlic, olive oil, salt, cumin, and cayenne (if using) to the blender. Blend on high for 60–90 seconds until completely smooth and creamy, scraping down the sides once halfway through.

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