Creamy Herbed Sunflower Seed Dressing or Dip (dairy-free + nut-free + paleo)
I have received quite a few comments and requests about nut-free recipes. Indeed, we do eat a lot of nuts, but we enjoy seeds quite often as well. This creamy ranch-style dressing is perfect to top any type of green salad, be it a crispy romaine salad or a picnic potato salad. If you use less water the dressing is a creamy dip for carrot and celery sticks. I also love that this dressing is raw, made from soaked raw sunflower seeds. Before you go to bed at night just place the seeds in a bowl and cover with filtered water. If I am making this dressing for dinner then I would begin soaking the seeds around lunchtime.
I use lemon juice and garlic in this dressing, which for some breastfeeding moms might be problematic (if your baby is very young). Our baby just turned 3 months and can tolerate just about anything I eat now. Early on I could not eat lemon juice or raw garlic. So if you are making this recipe for a new mom or are breastfeeding yourself (or cannot tolerate citrus), I would replace the lemon with about 3 tablespoons of raw apple cider vinegar or coconut vinegar and omit the garlic.
Creamy Herb Sunflower Dressing
This nutritious nut-free, vegan dressing will remind you of ranch dressing! Sunflower seeds are naturally anti-inflammatory and high in vitamin E. In fact, sunflower seeds are the best food source for vitamin E! Pair this healthy salad dressing with a large salad full of vegetables, and you'll create a nutrient-packed meal! In the wintertime I use dried herbs, but in the summertime I use whatever fresh herbs are growing in my garden. Snipped chives are particularly delicious, as well as fresh marjoram. Reduce the water in this recipe to create a luscious, creamy ranch-style dip and serve with a platter of raw vegetables.
- Place the sunflower seeds in a bowl and cover with water. Soak for 4 to 6 hours, and then drain and rinse in a fine mesh strainer.
- Place into a high-powered blender with the water (use about ½ cup water for a dip, or ¾ to 1 cup for a dressing), lemon juice, olive oil, garlic, Herbamare, and peppercorns. Blend on high for one minute or until very creamy and smooth. Then add the herbs and blend on a lower speed until combined but not completely pureed.
- Pour into a glass mason jar, cover, and store in your refrigerator until ready to serve. The salad pictured here is made from greens, raw carrots, roasted beets, sprouts, and hemp seeds.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
How long would this last in the fridge?
I know this will taste good because I make one quite similar (which hasn't made the blog yet)!
I must try your herb choice though, it sounds wonderful!
I just made this and dipped a carrot in it to try and YUMMY! Can't wait for it to chill so I can try it on a salad! I bet you could even use it "thick" as a sandwich spread.
This dressing is absolutely amazing. My husband is picky (actually he only likes store bought ranch- yuck), and he was very impressed by this recipe. Thank you so very much.
MMM - this looks delicious! I absolutely love using nuts and things in dips!!!
Oh I love making my own dressings. This looks so creamy-can't wait to make it for my family!
I just made this salad and dressing last night. As usual with you recipes, it was fresh, perfectly balanced and amazing! Thanks for sharing :)
This looks lovely. I really enjoy creamy dressings, but don't make them often. This would be perfect on a salad!
aww Ali thank you.. there is nothing better then homemade dressings. We love sunflower seeds, I never thought to make salad dressing with them. I will be making it for tomorrow evenings dining. Its such a joy to receive such scrumptious things in my emails. Thank you thank you...:)
That sounds delicious!!! Will it keep in the fridge for a while??
Thanks!
YUM! Going to go soak the seeds NOW! Thank you!!
Do you think this would work using sunflower butter instead of soaking and blending my own sunflower seeds? I often do dressings or sauces with tahini or peanut butter, so it sounds similar. Wondering if the flavor would be similar enough since yours sounds delicious!
Sounds Awesome! Dang! Wish I had a lemon...and a car!! = (
Thanks Ali! I really appreciate the nut, dairy, citrus free recipes!!! Can't wait to make it :)
Oh, thank you for this Ali! It is so hard to find dressing without xanthan gum so making my own will be lovely.
I wanted you to know, my mom and I used your cookbook to make our first gluten-free vegan Thanksgiving feast. It was so colorful, fresh, and filling that even our meat-and-potatoes men enjoyed it!
You can see photos by clicking on my blogger icon. :) :)
Lovely dressing. I am so excited to make this today. I will serve it with the dinner salad tonight!!
Thanks for your wonderful blog--it is truly amazing and so helpful.
Peace and Raw Health,
Elizabeth