Xanthan Gum Free Sunflower Seed Lemon Sauce
Bright, garlicky, and silky smooth, this sunflower seed sauce brings serious creamy energy without a drop of dairy or any stabilizing additives. Many store-bought creamy sauces and dressings sneak in thickeners to get that luscious texture, but here the magic comes entirely from blended sunflower seeds — no gums, no fillers, nothing you can't pronounce. A quick soak softens the seeds so your blender can work them into something genuinely velvety, while fresh lemon juice, lemon zest, garlic, and a whisper of cumin layer in bright, complex flavor. The optional cayenne gives it a gentle kick if you're in the mood for a little heat. It comes together in under an hour 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 flavor upgrade. If you've ever felt limited by sauces that rely on additives your body doesn't love, this one is genuinely freeing.
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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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