This sunflower seed dressing is rich and savory and made with lemon, garlic, and miso. You'll love it on everything from salads and raw veggies to potatoes and grains. It's a great dressing 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. Sunflower dressing 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, curry, or fresh cilantro. The base flavors of lemon and garlic taste great with so many ingredients!
Another thing we love about homemade salad dressings like this is that you can tweak the acidity and salt to your heart's content and really make it your own. I hope you love this sunflower dressing as much as we do!
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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. Not familiar with miso? See this post: What is miso?
- 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.
How to Make Sunflower Dressing
Preparing this pantry-friendly, dairy-free salad dressing is simple and only takes a few minutes.
- Combine all ingredients in a high-speed blender. Blend until smooth, stopping to scrape down the sides as needed.
- 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 our 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:
📖 Recipe
Creamy Sunflower Seed Dressing
Equipment
Ingredients
- ¾ cup raw sunflower seeds
- 1 ¼ cups water
- ⅓ cup lemon juice
- 2 large cloves garlic
- 4 teaspoons white or chickpea miso
- 1 tablespoon maple syrup
- rounded ½ teaspoon fine sea salt
- ½ teaspoon crushed red pepper flakes, optional - adds subtle heat but isn't very spicy.
Instructions
- Combine all ingredients in a high-speed blender. Blend until smooth, stopping to scrape down the sides as needed.
- Taste and adjust seasonings, adding more miso, salt, lemon, or red pepper to taste. Add another tablespoon or two of water for a thinner consistency.
- Pour into a lidded jar or container, and refrigerate until ready to use.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
kristina
Just made this and can confirm its deliciousness! My first impression was that it was a bit too liquidy but after a few minutes it actually thickened up perfectly! Thank you for this light and tasty new recipe 🙂
Lori
You're so welcome, Kristina. I'm glad you like it!
JoAnne
This looks so yummy.
Can I sub roasted for raw sunflower seeds? I only have roasted sunflower seeds at the moment and can’t get out to shop for a while.
Lori
Hi JoAnne,
I haven't tried it with roasted seeds. You certainly *can* do it, but the flavor will be very different. Have you ever had Sunbutter? It will taste more like that, with the strong roasted sunflower seed flavor. It could be interesting, though!
Barbara
I tried this and it is one of the best salad dressing recipes I have had! Truly creamy and tasty and perfect pairing with kale. It will be one of my staples moving forward and I plan to feature it on my site Nourish to Flourish. Many thanks for providing it. Much appreciated.
SANJANA SACHDEVA
Absolutely love this as my salad dressing or a dip. I had all the ingredients so it was a no brainer. Got tired of using olive oil and balsamic for my salad everyday...thank you!