We always like to say that people who do not like salads just haven’t found the right dressing yet. A great dressing is something that you can enjoy on salads, bowls, tacos, entrees, or even as a dip. You love it so much that you want to drench everything in it! That’s how we feel about this garlic sunflower seed dressing, which is 100% raw vegan and gluten-free. It looks like ranch, but tastes way better and offers more nutrients.
If you have a nut allergy, sunflower seeds can be great alternatives to cashews, which you commonly see in raw vegan creations. That is especially true when making raw cheeses, dressings, sauces, and more. Not only are sunflower seeds fairly inexpensive, but they also exhibit an impressive nutritional profile. In fact, sunflower seeds are high in protein, healthy fats, and antioxidants, which work to protect your cells from damaging free radicals. Sunflower seeds also contain magnesium, potassium, fiber, and oleic and linoleic acids. Some studies even found that they may aid in efforts to lower blood pressure and serum cholesterol levels!
The reason that you soak sunflower seeds prior to blending them is to yield a smoother consistency. Soaked sunflower seeds blend more easily, which is great if you don’t have the most high-speed blender. You can also make this dressing in the food processor if you prefer that method, or you simply don’t trust your blender. We hope you enjoy this dressing as much as we do!
- Prep Time:5m
- Total Time:5m
- 1 c raw sunflower seeds (soaked in water for 2 hours, then drained)
- 2/3 c water
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. grade A maple syrup
- 1 garlic clove, peeled
- 3/4 tsp. sea salt
- After soaking the sunflower seeds in water for two hours, make sure to drain the water.
- Add the soaked sunflower seeds, along with the rest of the ingredients, to a blender and blend until smooth. Taste and adjust seasonings as needed. You can add more water if the dressing is too thick.
- Drizzle immediately over salad or use as a vegetable dip. Store leftovers in an airtight container in the fridge for up to five days.