Lupin Free Sunflower Seed Lemon Sauce
Bright, garlicky, and silky smooth, this sunflower seed sauce brings serious creamy richness without a drop of dairy or any legume-based ingredients that can sneak into store-bought alternatives. Soaking the seeds before blending is the secret — it softens them just enough to whip into a genuinely velvety texture that clings beautifully to whatever you drizzle it over. Fresh lemon juice and zest give it a zippy lift, while cumin adds a warm, earthy undercurrent that keeps things interesting. A single clove of garlic rounds everything out without overpowering the brightness of the citrus. The whole thing comes together in a blender, and you can adjust the consistency with a splash of water until it's exactly as pourable or thick as you need. It keeps in the fridge for up to four days, so it's easy to make ahead and reach for all week — over roasted vegetables, grain bowls, or as a dipping sauce for whatever needs a little something extra.
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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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