Capsaicin Free Sunflower Seed Lemon Sauce
Bright, creamy, and packed with nutty depth, this blended sunflower seed sauce is the kind of versatile condiment that earns a permanent spot in your fridge. A short soak softens the seeds before blending, which is the key to getting that silky, pourable texture without any graininess. Fresh lemon juice and zest keep things lively, while a touch of garlic and cumin round out the flavor into something genuinely craveable. The cayenne is listed as optional and can simply be left out, making this completely free of capsaicin without sacrificing any of the sauce's personality. It drizzles beautifully over roasted vegetables, grain bowls, or anything that needs a creamy, tangy lift. Store it in a jar and it keeps for up to four days, so one quick batch covers a whole week of meals.
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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)
Can be omittedcayenne pepper
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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