To all the people who love cilantro, this dip is for you. Not only is this dip raw vegan, but it is also nut-free, gluten-free, and absolutely delicious. Sunflower seeds offer a unique nutty flavor that works well with this dip. Plus, they are relatively inexpensive and soften quickly after you soak them in water. This is a necessary characteristic to yield a creamy, smooth dip.
You have the option to use either a high-speed blender or a food processor. If your blender is average and cannot handle blending nuts or seeds, a food processor is the better kitchen tool for the job. Oftentimes, a food processor is great for nuts and seeds, as it blends them with ease. We’ve made raw vegan yogurt and other similar dips to this recipe with the food processor and it worked great. Alternatively, you can always add more lemon juice and some apple cider vinegar to yield a thinner consistency. If you go down that road, this will make a great dressing.
One thing to keep in mind is that this dip yields about 1.5 cups, which translates to eight servings. Enjoying a large amount of this dip will increase your caloric intake, as sunflower seeds are calorically dense. They also exhibit several healthy properties, but they don’t cancel out the calories. This is something you should keep in mind when you enjoy raw nuts or seeds.
- Prep Time:15m
- Total Time:15m
- 1 c raw sunflower seeds
- 2/3 c filtered water
- 1 tsp. lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 3/4 tsp. sea salt
- 1/3 c cilantro, chopped
- Soak the sunflower seeds in water for about one to two hours and then discard the liquid.
- Add the soaked sunflower seeds and the remaining ingredients to a high-speed blender or food processor and blend until smooth. If the dip is too thick, add a little bit of water at a time until you reach your desired consistency.
- Spoon the dip into a jar, cover, and place in the fridge for about 30 minutes. Remove from the fridge and serve with raw vegetables.