Creamy sunflower seed dressing is delicious on everything from salads and grain bowls to veggie trays and tacos! With lemon, garlic, sea salt, and miso, it's a savory and versatile sauce to have on hand.Yield: makes a little more than 2 cups; Serving size: approx. ¼ cup
½teaspooncrushed 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
Don't have a high-speed blender? Soaking the seeds first can help.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.StorageStore dressing tightly covered in the refrigerator for up to 1 week. If separation occurs stir the dressing to return it to its normal creamy consistency.Sunflower seed dressing is also freezer-friendly.