Sunflower Seed Salad Dressing is super creamy and delicious. It's easily made in your blender and keeps well in your fridge for many days. You will love this dairy-free salad dressing recipe!

Sunflower seed salad dressing in a glass jar with a few sunflower seeds sprinkled on top.

Why we love this sunflower seed salad dressing

  • It's super creamy without a spot of dairy.
  • The toasted sunflower seeds have the best flavor.
  • It's a versatile dressing that goes well on heartier greens.
  • Try it on grilled or roasted veggies.
  • It lasts for a week in your fridge so it's perfect for meal prep.
  • It's easy to make gluten-free by using gluten-free soy sauce instead of the miso.

Try it on our Grilled Zucchini Salad:

I have been told that this Grilled Zucchini Salad is THE BEST salad ever. It's loaded with summertime favorites like grilled zucchini and corn, alfalfa sprouts, purple cabbage, and healthy chickpeas and tossed in a super creamy and easy to make sunflower seed dressing. It's a healthy side dish that is naturally vegan + gluten-free. | theendlessmeal.com

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Favorite Salad Dressing Recipes

Sunflower seed salad dressing in a glass jar with a few sunflower seeds sprinkled on top.

Creamy Sunflower Seed Salad Dressing

Sunflower Seed Salad Dressing is super creamy and delicious. It's easily made in your blender and keeps well in your fridge for many days. You will love this dairy-free salad dressing recipe!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (4 ratings)
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Ingredients

  • ½ cup toasted sunflower seeds, see notes
  • ¾ cup water
  • Juice from 1 lemon
  • 1 tablespoon miso, use gluten-free soy sauce instead, if needed
  • 1 clove garlic
  • Optional: a pinch of cayenne
  • ¼ teaspoon salt

Instructions 

  • Place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.
    ½ cup toasted sunflower seeds, ¾ cup water, Juice from 1 lemon, 1 tablespoon miso, 1 clove garlic, Optional: a pinch of cayenne, ¼ teaspoon salt
  • Store for up to a week in a jar in your fridge.

Notes

If you don't have a high-powered blender, use sunflower seed butter instead of whole seeds.
Serving: 2 tablespoons, Calories: 56kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 215mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 1mg
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