Turmeric Free Sunflower Seed Lemon Sauce
Bright, garlicky, and silky smooth, this sunflower seed sauce delivers the kind of creamy, tangy punch that makes you want to drizzle it on absolutely everything. Soaking the seeds before blending is the quiet secret here — it softens them just enough to whip into a genuinely velvety texture without any dairy or nuts in sight. Fresh lemon juice and zest do the heavy lifting on flavor, backed up by a whisper of cumin and an optional hit of cayenne that keeps things interesting. So many store-bought sauces and spice blends sneak in golden-hued additives, so making this from scratch means you stay in full control of every ingredient. The garlic and olive oil round everything out into something that tastes far more complex than the short ingredient list suggests. 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 grain bowls, roasted vegetables, wraps, 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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