Let’s talk dressings for a minute. I like to have a few home-made dressings in the refrigerator ready-to-go to keep me on track with my healthy eating habits. I don’t know about you, but if I haven’t prepped my meals ahead of time, when I open my fridge and see nothing ready-to-go and easy to throw together, I am much more tempted to just go grab take-out food. Now, take-out is great every once in awhile, but it can get expensive and also tends to have several hidden ingredients that can spoil your health goals. Hello, sodium.
This sunflower garlic dressing makes a great base recipe that you can add all kinds of flavors to. I love it as is, but many times I’ll add different ingredients, like chipotle or cilantro, depending on my mood. This recipe is so easy to make, oil free, and raw. In just a few minutes, you will have an amazing dressing that you can use on salads, grain bowls, zucchini noodles, and even as a dip for veggies.
This recipe is.
sunflower garlic dressing
Yield 2 1/2 cups
This raw, vegan, and gluten-free garlic sunflower seed dressing can be used as a super delicious dip or on a salad. You simply adjust the consistency by adding more or less water.
- 1 cup raw sunflower seeds, soaked for 1-2 hours
- juice of 1 lemon
- 2 garlic cloves
- 1- 2 cups water + water for soaking
- salt & pepper to taste
- chives, minced (optional)
- a handful of cilantro
- 1/8 teaspoon of chipotle powder
- 1 tablespoon or 2 nutritional yeast for a "cheezy" flavor
SOAK. In a small bowl, soak the sunflower seeds in water for 1-2 hours.
DRAIN. Drain and rinse the sunflower seeds, then pour them into a high-speed blender with 1 cup of water.
BLEND. Add lemon juice, garlic gloves, salt, and ground pepper, then blend until smooth, about 2 minutes. Adjust consistency to your liking by adding more water.
TASTE. Adjust flavor to your liking by adding more lemon juice, salt & pepper. The garlic will become stronger as it sits in the refrigerator, so don't over do it.
- STORE. Pour dressing into a glass jar, top with finely chopped chives and you're ready to use it in a salad or as a dip. Store in the refrigerator with an airtight lid for 3-4 days.
Courses sides, dressings