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

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4.96 stars (25 ratings)

Sunflower Seed Salad Dressing Recipe

Prep: 5 minutes mins

Cook: 0 minutes mins

Total: 5 minutes mins

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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!

1 cup

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.

Nutrition

Serving: 2 tablespoons, Calories: 56kcal (3%), Carbohydrates: 3g (1%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 215mg (9%), Potassium: 53mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 3IU, Vitamin C: 2mg (2%), Calcium: 10mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.