Earth Angel Vegan’s Sunflower Dressing is a snap to prepare. This dressing is so tasty and can be used as a topping for baked potatoes, a spread for sandwiches or a dressing for anything from tossed salad to coleslaw or pasta salad. The last time I made it I had left over dressing that I added mustard and agave to and now it is a family favorite “honey mustard”!
SUNFLOWER SEED DRESSING
RECIPE: You do need a high speed blender for smooth results!
1 Cup of raw sunflower seeds soaked in warm water for at least an hour
1 Cup filtered water
1 Tablespoon lemon juice or seasoned rice wine vinegar for a sweeter dressing
1 clove of garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Fresh chives minced for flavor and garnish (optional)
After soaking the seeds, rinse and drain them in a mesh sieve. Add all the ingredients except the optional chives to the blender and blend until smooth. If using for a topping for baked potatoes only use 3/4 cup water to make a thicker sauce. After you get a smooth white dressing gently mix in the chopped chives… You could get fancy and use any fresh herb on hand… Jalapeños and cilantro just came to mind to put on tacos…. wow that was a light bulb moment!
“HONEY” MUSTARD DRESSING
1 Cup prepared sunflower seed dressing
2 heaping tablespoons yellow mustard
2 tablespoons agave syrup (or your sweetener of chioce)
Mix until combined. Add more sweetener to taste.