This sunflower cream will serve as the base for all of the recipes this week. Soaked seeds get blended up with water, lemon, garlic, and salt until ultra thick and creamy. We’ll turn it into a lemony cream for this week’s soup, a sauce for this week’s bowl, and a dressing for this week’s salad!
Ingredient Highlight
Sunflower seeds! These nutritional powerhouses are high in protein, vitamin E, magnesium, selenium, B vitamins, iron, folic acid, and fiber (to name a few).
Servings 3 cups
Prep Time 5 minutes Ingredients
- 2 cups raw sunflower seeds, soaked overnight*
- 1 ½ cups water
- ¼ cup lemon juice
- 1 clove garlic or ½ tsp garlic powder
- 2 tsp kosher salt
- *If you’re like me and don't think that far ahead, add sunflower seeds to a pot and fill with enough water to cover. Bring to a boil, give it a stir, then turn the heat off and let it soak in the hot water for at least 10 minutes. Drain and transfer to the blender.
Instructions
- Add all ingredients to a high-speed blender and blend until smooth. The cream will be thick! If too thick to blend, add in a splash more water.
Items you can prep ahead (optional)
- Soak the seeds overnight or simmer for 10 minutes (see note).
Substitutions:
- Skip the garlic if you don’t like that flavor.
- Sunflower seeds work best, but you could also use pumpkin seeds or cashews.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months
Leftovers + Repurposing:
- You’ll likely use all of this up for this week’s recipes, but any leftovers can be frozen and used for future creamy sauces and dressings.
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