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!
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:
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Favorite Salad Dressing Recipes
- Japanese Carrot Ginger Salad Dressing
- Avocado Ranch Dressing
- Sesame Orange Vinaigrette
- Creamy Balsamic Vinaigrette
- Feta Salad Dressing
Sunflower Seed Salad Dressing Recipe
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!
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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I was intrigued because most of these recipes call for raw sunflower seeds soaked overnight (and they’re delicious). I had the grocery store substitute roasted sunflower seeds in my order and I didn’t notice. This recipe let me use those up.
I made it as written but added a small amount of black pepper. I have to say, it is really good and creamy. It’s kind of giving me a tahini vibe but the roasted sunflower seed flavor is assertive (in a good way). It’s the finishing touch on a roasted veg, roasted ceci and quinoa bowl I just made. Definitely better with it!
It definitely has a totally different flavor than the raw sunflower seed pureed dressing recipes.
Do you mean actual sunflower seeds or the sunflower nut?
This recipe uses shelled sunflower seeds. 🙂
Love a dressing without oil & sugar!
Yes!!
I made this dressing last night. I didn’t have miso so left it out. I gave a squirt of sriracha instead of the pinch of cayenne. I also used three small cloves of garlic. Kind of crazy for garlic here. You know for something so simple it has remarkable flavour. The toasted sunflower seeds give it such a warm, rich toasted flavour. Not to me how lusciously creamy it is. This is definitely a dressing I’ll be making again and again. What a great simple recipe thank you so much.
You’re so very welcome!
Can you please tell me how much sunflower seed butter to use in this recipe. This looks awesome!
thank you! Heidi P.
About a ¼ cup. 🙂
Tastes great! Just what I️ was looking for. I️ love that it is a savory dressing without the need for nutritional yeast and no funky flavors as an aftertaste. I️ did use garlic powder instead of fresh garlic because I️ prefer the more mild flavor.
Thanks for a great, easy recipe!
That’s wonderful to hear!