Drizzle this dairy-free sunflower seed dressing over your favorite green salad and enjoy creamy, herb-y flavor with only 10 minutes of hands-on prep! Makes about 3 cups.
Put sunflower seeds and salt in a quart-sized glass jar.
Fill to the top with pure, preferably warm, water.
Swirl the water around to dissolve the salt.
Let the nuts/seeds sit in the jar sit overnight, or for at least 7 hours.
Drain the nuts/seeds.
Rinsing is optional. Using a sprout screen with metal band really makes this easy.
Add the drained and rinsed sunflower seeds to a high-powered blender.
Add 1 cup pure water, celery seed, onion powder, and lemon juice.
Blend until smooth.
Transfer to glass jar.
Whisk in the olive oil, parsley, basil, and poppy seeds.
Thin the dressing to your preferred consistency with either more water or try using a non-dairy alternative like almond milk.
Taste and adjust the herbs and seasoning as desired.
For best flavor, let chill in the fridge for a while before using. Mix well before serving.
Refrigerate unused portion.
For a thicker, creamier dressing I recommend 1 cup water to start, add additional water as needed to achieve desired consistency.
Creamy Sunflower Seed Salad Dressing (Dairy-Free) https://traditionalcookingschool.com/food-preparation/recipes/sunflower-seed-dressing-dairy-free/