Creamy Cilantro Sunflower Seed Dressing

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Sometimes, you need a quick and easy salad dressing to dress your entree or side salad. A creamy dressing, especially if it is raw vegan, usually contains cashews because help create a smooth consistency. This creamy cilantro dressing uses raw sunflower seeds in place of cashews, making this dressing friendly for anyone with a nut allergy. It requires a mere five to 10 minutes of your time and five simple ingredients, some or most of which you probably already have in your kitchen.

Why did we choose sunflower seeds for this dressing? Sunflower seeds have a milder flavor when compared to cashews. They also contain essential nutrients, such as selenium, zinc, folate, vitamin E, and vitamins B5 and B6, in addition to many more. Fresh lemon juice is a great addition to most salad dressing recipes because it adds a refreshing zest. Not to mention, it provides a healthy dose of vitamin C and helps promote alkalinity within the body.

Now, for the star of the show, we have the cilantro, which colors the dressing a vibrant green. If you are one of those people that has an aversion to cilantro because it tastes like soap, we feel sorry for you. That said, you can choose another herb, such as basil or parsley, to use in place of cilantro. The flavor will change, but all of the other ingredients work with both of those herbs. You can even use dill if you want, but dill has a stronger flavor, so just keep that in mind.

Creamy Cilantro Sunflower Seed Dressing
  • Prep Time:10m
  • Total Time:10m


  • 1/4 c raw sunflower seeds
  • 3 tbsp. freshly squeezed lemon juice
  • 1/4 c cilantro
  • 1 clove garlic, minced
  • 1/4 tsp. sea salt
  • pinch black pepper
  • 1/3 c water


  1. Add all of the ingredients to a blender and blend until smooth. Taste the dressing and adjust seasonings as needed.
  2. You can add more lemon juice for more acidity, extra garlic for more zing, and more cilantro if you crave a more herbaceous flavor.
  3. Use the dressing immediately and store leftover in an airtight jar in the fridge for four to five days. This is not freezer-friendly.
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