BHA & BHT Free Sunflower Seed Lemon Sauce
Bright, garlicky, and impossibly creamy, this sunflower seed sauce brings serious flavor to just about anything it touches — grain bowls, roasted vegetables, wraps, or a simple piece of grilled fish. What makes it especially smart is that every single ingredient is whole and recognizable, which matters a lot when you're trying to avoid the synthetic preservatives that sneak into so many bottled dressings and condiments. BHA and BHT are common in packaged sauces and oils, but here you're working with raw sunflower seeds, fresh lemon, extra virgin olive oil, and a handful of spices — nothing processed, nothing hidden. Soaking the seeds before blending is the key step that transforms them from crunchy to luxuriously smooth, giving the finished sauce a texture that rivals anything you'd find at a specialty store. A touch of cumin adds warmth and depth, while the lemon juice and zest keep things lively and fresh. It comes together in a blender and keeps in the fridge for up to four days, so you can make a batch on Sunday and drizzle it over everything all week long.
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Learn more →Ingredients
6 servings
- 1 cup raw sunflower seeds
- 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
- 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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