Creamy Sunflower Seed Dressing & Sauce

Rich and savory with lemon, garlic, and miso, you'll love this sunflower seed dressing on everything from salads and raw veggies to potatoes and grains. It's great for meal prep and pairs well with so many dishes.

Only 6 ingredients (plus water and salt) and about 10 minutes to make a batch! This sauce is vegan and made without oil, refined sugar or gluten.

This creamy sunflower seed salad dressing is full of classic, savory dressing flavors like lemon and garlic, and it's a great sauce for meal prep because it pairs well with so many foods.

Use it as a dip for raw vegetables, spread for sandwiches, mayo replacement in chickpea salad, and even a topping for baked potatoes.

I actually created this dressing especially for this Creamy Vegan Kale Salad recipe, so be sure to check that out!

Experiment with adding your favorite flavors like smoky chipotle, roasted garlic, and spicy curry. The base flavors of lemon and garlic go great with so many things.

Another thing we love about homemade salad dressings is that you can tweak the acidity and salt to your heart's content and really make it your own.

Jump to:

• Ingredient Notes
• Instructions
• Serving Suggestions
• Variations
• Equipment Needed
• Don't have a high-speed blender?
• Storage
• Creamy Sunflower Seed Dressing and Sauce

Ingredient Notes

• sunflower seeds - look for hulled raw sunflower seeds, often found in the bulk section of the grocery store. These are more mild than roasted sunflower seeds, and don't give the dressing a strong "sunbutter" flavor.
• lemon juice - adds a fresh, brightness to the dressing while still remaining mild in acidity.
• miso - healthy, fermented miso is a great way to add savoriness and salt to the dressing. If you don't have miso, increase salt to taste.
• fresh garlic - I haven't tested the recipe yet with garlic powder as a substitute, but that's always an option.
• maple syrup - or agave nectar.
• crushed red pepper - optional, but we really love the subtle warmth it adds.

See recipe card below for quantities and full recipe.

Instructions

Prep is simple and only takes a few minutes.

1. Combine all ingredients in a high-speed blender. Blend until smooth, stopping to scrape down the sides as needed.
2. Taste and adjust seasonings, adding more miso, salt, lemon, or red pepper as desired.

Serving Suggestions

Use this creamy sunflower seed dressing as:

• a dip for raw veggies, potato wedges, and wraps
• a dressing for kale salad
• a spread for sandwiches and burgers
• a sour cream substitute for baked potatoes
• a mayo replacement in chickpea salads
• and a sauce for bean and grain bowls

Variations

• Mild - omit the red pepper flakes.
• Spicy - increase the red pepper flakes to taste, or add a small squeeze of sriracha or other spicy chile sauce.
• Herb - add a large handful of cilantro or a combination of parsley and dill or cilantro. Delicious!

Need more sauce ideas? Try this Tahini Salad Dressing 5 Ways.

Equipment Needed

A high-speed blender works best for creating ultra smooth sauces and dressings, but if you're working with a standard blender there's always a way....

Don't have a high-speed blender?

Soaking the sunflower seeds in hot water first helps with blending. To do it:

Place raw sunflower seeds in a bowl. Bring some water to boiling, and pour over the seeds, just enough to cover. Let soak 30 minutes to 1 hour, drain and rinse under cold water, and proceed with the recipe.

Another option is to blend only the seeds and water first, then strain through a nut milk bag to remove any unblended bits. Return the sunflower cream back to the blender and combine with the remaining ingredients.

Storage

Store dressing tightly covered in the refrigerator for up to 1 week.

Sunflower seed dressing is freezer-friendly. If separation occurs whisk or blend to return to its normal creamy consistency.

More oil-free and nut-free dressings:

Follow My Quiet Kitchen on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!