Gluten Free Sunflower Seed Lemon Sauce
Bright, tangy, and impossibly creamy, this sunflower seed sauce brings serious flavor to just about anything you drizzle it over. A quick soak softens the seeds before blending, which is the secret to that silky, smooth texture that feels almost luxurious for something so simple. Fresh lemon juice and zest give it a lively citrus punch, while garlic, cumin, and a pinch of cayenne add warmth and depth that keep you coming back for another taste. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just whole, clean pantry staples doing their thing. It works beautifully as a salad dressing, a grain bowl topping, a dipping sauce for roasted vegetables, or spooned generously over grilled proteins. The recipe makes enough to store in the fridge for up to four days, so you can meal-prep a batch and have a versatile, flavor-packed sauce ready to go 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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