Recipe by Jeannie Kamins
Most plant based creamy recipes call for cashews. Cashews are expensive and not in my budget. But sunflower seeds are cheap and equally nutritious. Try this recipe for a quick salad dressing or delicious veggie dip as you adjust the consistency by adding more or less water. I have added plant based milk to thin the recipe though it won’t keep as long in the fridge. And, I often eliminate the maple syrup to keep my sugar intake low.
Ingredients
- 1 cup sunflower seeds (raw, hulled)
- 2/3 cup water + more for soaking
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 garlic clove peeled
- 3/4 teaspoon salt
Instructions
Soak the sunflower seeds in water for about 1-2 hours. Then rinse and drain.
Add the soaked sunflower seeds, garlic, salt, maple syrup, lemon juice, and fresh water into a blender.
Blend until completely smooth. Now you can adjust the consistency. You might want to add more water for a thinner dressing or leave it as it is for a dip.
You can vary this by adding chopped parsley or chives or olives or toasted sesame seeds or poppy seeds … the list goes on. AND, by eliminating the garlic and keeping it thick, it makes an alternative vegan mayonnaise.
