Celery Free Sunflower Seed Lemon Sauce
Bright, tangy, and impossibly creamy, this sunflower seed sauce is the kind of versatile condiment that earns a permanent spot in your fridge rotation. A quick soak softens the seeds before blending, which is the secret to that silky, smooth texture — no graininess, just pure richness. Fresh lemon juice and zest give it a zippy lift, while garlic, cumin, and a pinch of cayenne add just enough depth and warmth to keep things interesting. It drizzles beautifully over roasted vegetables, grain bowls, or grilled proteins, and it doubles as a dipping sauce when you want something a little more substantial than a basic vinaigrette. Many store-bought creamy sauces and dressings sneak in celery seed or celery extract as a flavoring, so making your own from scratch is genuinely the safest and most satisfying route. Every ingredient here is straightforward and easy to source, and the whole process comes together in a blender with minimal cleanup. It keeps well for up to four days, so you can make a batch on Sunday and enjoy it 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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