Wheat Free Sunflower Seed Lemon Sauce
Bright, tangy, and impossibly creamy, this sunflower seed sauce is the kind of versatile condiment that earns permanent fridge real estate. A quick soak softens the seeds before blending, which is the secret to that silky, smooth texture — no graininess, just pure richness. Fresh lemon juice and zest give it a lively citrus punch, while garlic, cumin, and a pinch of cayenne add just enough depth and warmth to keep things interesting. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden flour-based thickeners sneaking in. It comes together entirely in a blender, making it one of the easiest sauces you'll ever prep. Drizzle it over roasted vegetables, use it as a dip for crudités, or spoon it onto grain bowls — it holds up beautifully 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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