Brazil Nut Free Sunflower Seed Lemon Sauce
Bright, garlicky, and silky smooth, this lemon sauce punches well above its weight for something made with such humble pantry staples. Sunflower seeds are the real star here — soaked briefly to soften, then blended into a creamy, pourable base that rivals any nut-based sauce you've tried. A hit of fresh lemon juice, fragrant zest, and a whisper of cumin give it a layered, almost Mediterranean character, while the optional cayenne adds just enough heat to keep things interesting. Because it's built entirely around sunflower seeds and olive oil, there's no need to scan labels for hidden tree nuts or worry about cross-contact from mixed-nut processing facilities. The technique is straightforward: soak, drain, blend on high, and adjust the consistency with a splash of water until it coats a spoon just right. Drizzle it over roasted vegetables, grain bowls, or grilled proteins, or use it as a dipping sauce — it holds up beautifully in the fridge for up to four days, so making a batch ahead is absolutely worth it.
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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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