Nutmeg Free Sunflower Seed Lemon Sauce
Bright, garlicky, and silky smooth, this sunflower seed sauce brings serious flavor to just about anything it touches — grain bowls, roasted vegetables, grilled proteins, or even a simple piece of crusty bread. Soaking the seeds before blending is the quiet secret here, softening them just enough to whip into a genuinely creamy, pourable consistency without any dairy in sight. Fresh lemon juice and zest do the heavy lifting on brightness, while a touch of cumin and optional cayenne give the whole thing a gentle, warming depth. Every single ingredient is straightforward and easy to verify, which matters when you're navigating spice blends and store-bought sauces that can sneak in unexpected additions. This one is made entirely from scratch, so you stay in full control from start to finish. It comes together in a blender in under two minutes of active effort, and it keeps in the fridge for up to four days — meaning you can make a batch on Sunday and drizzle it over everything 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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