Sunflower Seed Dressing — Dairy-Free

September 17, 2007 By Leave a Comment
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The next time we have this dressing, I would back off the water to about 1-1/2 cups. I feel that as written, this recipe results in too thin a dressing.

modified by Wardeh Harmon from “The Guilt-Free Gourmet”

  • 2 cups filtered water
  • 1 cup raw sunflower seeds
  • 1/4 teaspoon celery seed
  • 3 teaspoons onion powder
  • 1/2 cup lemon juice
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon dried parsley
  • 2 teaspoons dried basil
  • 2 tablespoons poppy seeds

Blend first 6 ingredients in blender until smooth. Add olive oil. Blend to incorporate. Transfer to glass jar. Mix in parsley, basil and poppy seeds. Refrigerate unused portion. Mix well before serving.

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Filed Under: Dips and Spreads, Dips and Spreads (Gluten-Free), Recipes, Salads (Gluten-Free), Sauces, Sauces (Gluten Free) Tagged With: , , , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

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