Mustard Free Sunflower Seed Lemon Sauce
Bright, creamy, and packed with nutty depth, this blended sunflower seed sauce is the kind of versatile condiment that earns a permanent spot in your fridge. A quick soak softens the seeds before blending, which is the key to getting that silky, pourable texture without any dairy or thickeners. Fresh lemon juice and zest give it a lively citrus punch, while garlic, cumin, and a whisper of cayenne add just enough complexity to keep things interesting. So many store-bought sauces and dressings quietly sneak in mustard as an emulsifier or flavor booster, making label-reading exhausting — this one is made entirely from scratch so you know exactly what's in it. It comes together in a blender in under ten minutes of active effort, and the result coats the back of a spoon beautifully. Drizzle it over roasted vegetables, use it as a dipping sauce, or thin it out a little more and toss it through grain bowls or salads. It keeps well in the fridge for up to four days, so one batch goes a long way.
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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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