Caffeine Free Sunflower Seed Lemon Sauce
Bright, tangy, and impossibly creamy, this sunflower seed sauce is the kind of condiment that makes you want to drizzle it on absolutely everything. A quick soak softens the seeds before blending, which is the secret to that silky, smooth texture — no dairy or nuts required. Fresh lemon juice and zest give it a lively citrus punch, while garlic, cumin, and a pinch of cayenne add just enough depth and warmth to keep things interesting. Every single ingredient here is naturally free of stimulants, so there's no need to scan labels or second-guess anything. It comes together in a blender in just minutes and keeps in the fridge for up to four days, making it an easy go-to for meal prep. Use it as a dipping sauce, a grain bowl drizzle, a salad dressing, or a spread — honestly, the possibilities are hard to stop at just one.
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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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