Paraben Free Sunflower Seed Lemon Sauce
Bright, tangy, and surprisingly creamy, this blended sauce brings serious flavor with nothing but whole, recognizable ingredients. Sunflower seeds get a quick soak before blending, which is the secret to that silky, pourable texture that coats everything it touches. Fresh lemon juice and zest give it a clean citrus punch, while garlic, cumin, and a pinch of cayenne add just enough depth and warmth to keep things interesting. For anyone navigating preservative sensitivities, store-bought condiments and dressings can be a minefield — this one is made entirely from scratch, so you know exactly what's in it. Extra virgin olive oil rounds out the richness without any synthetic additives or stabilizers sneaking in. It comes together in a blender in just a few 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 lift.
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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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