HOW TO: Make Creamy Sunflower Seed Salad Dressing

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1. Gather the ingredients

  • 1 cup of (organic unroasted) sunflower seeds
  • 1/2 cup of filtered water
  • ¼ cup of extra virgin olive oil
  • ¼ cup of yeast
  • Juice of half a lemon
  • 1 garlic clove
  • A pinch of salt and pepper

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2. Wash the seeds

Wash the sunflower seeds in a colander to get rid of any dirt the seeds might have.

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3. Activate the seeds

Put the seeds in a bowl and leave them to soak overnight or a few hours, to activate them and make them easier to process.

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4 Responses to “HOW TO: Make Creamy Sunflower Seed Salad Dressing”

  1. RDurham says:

    How long can you store this type of dressing in the refrigerator? Will the fresh herbs make it go “bad” quickly even though the lemon juice has acid? Thanks

  2. Ana Lisa Alperovich says:

    Hi! I would keep in mind these two general rules for how long dressings can last: “the more acidic it is, the longer it will last.” and look at which ingredient is the “weakest link”, look at the shelf life of the shortest lived component.
    I’ll say this recipe can definitely last more than a week as it’s egg-free, but I it is that good that I always eat it in one go. If it does get dry, try adding more water or oil, and mix.

  3. Lt says:

    Waaaaay too much water. It’s sunflower seed water, not creamy at all.

  4. Beth Shea says:

    Thank you, Lt. We did the recipe over again and adjusted the water measurement. Thanks for pointing this out!

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