Gut Friendly Sunflower Seed Lemon Sauce
Bright, tangy, and silky smooth, this sunflower seed sauce is the kind of condiment that makes everything it touches taste more exciting. Raw sunflower seeds are soaked first, which softens them and makes them far easier to digest — a small step that pays off in both texture and how gently the sauce sits with your system. Fresh lemon juice and zest bring a clean, zippy lift, while a touch of cumin adds warmth without overwhelming the palate. The garlic and olive oil round everything out into something that feels indulgent but is built entirely from whole, simple ingredients your body can actually work with. Blended until completely smooth, it comes together in minutes and keeps in the fridge for up to four days, making it an easy go-to for drizzling over roasted vegetables, grain bowls, or anything that needs a little life. The optional cayenne is a nice nudge of heat if you want it, but the sauce is equally satisfying without 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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