Honey Free Sunflower Seed Lemon Sauce
Bright, garlicky, and silky smooth, this lemon sauce punches well above its weight for something made from such humble pantry staples. Sunflower seeds are the secret here — soaked briefly and then blended high until they transform into a genuinely creamy, dairy-free base that rivals anything you'd buy off a shelf. A generous hit of fresh lemon juice and zest keeps things lively, while cumin adds just enough warmth to make it interesting. Because every ingredient in this recipe is naturally free of any sweetener, you never have to squint at a label or swap anything out — it's clean and straightforward from the start. The optional cayenne gives it a gentle kick if you're in the mood, but it's equally gorgeous left mild and drizzled over roasted vegetables, grain bowls, or grilled proteins. It comes together in one blender with minimal cleanup, and it keeps in the fridge for up to four days, making it an easy sauce to batch-prep at the start of the week.
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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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