Rice Free Sunflower Seed Lemon Sauce
Bright, garlicky, and impossibly creamy, this sunflower seed sauce brings serious flavor to just about anything you drizzle it over. Soaking the raw seeds before blending is the secret move here — it softens them enough to blend into a silky, smooth consistency that rivals any nut-based sauce you've tried. Fresh lemon juice and zest give it a zippy lift, while cumin and a whisper of cayenne add just enough warmth to keep things interesting. Because it's built entirely from whole, simple ingredients, there's no need to scan labels for hidden grains or starchy thickeners — what you see is exactly what you get. It comes together in a blender in under ten minutes of active effort, and the finished sauce keeps in the fridge for up to four days, making it a genuinely useful staple to have on hand. Spoon it over roasted vegetables, use it as a dip, or thin it out a little more and toss it through noodles or grain bowls — it's endlessly versatile.
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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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