For a while I was thinking about publishing this one. Especially after receiving lots of positive feedback from retreat participants and friends. But now I’ve officially been asked more than a couple of times, so here we go!

The inspiration for this dressing I got from a friend who made a similar version that was cashew-based. I love cashews, but there’s some serious concerns I personally have on that topic. This motivated me to go for a more local and budget-friendly option: Sunflower seeds.

Oil-free and still creamy? How?

At this point I might need to clarify something: Oil-free is not equal fat-free.

But instead of an isolated oil, I chose whole-foods that contain fat and a huge rainbow of other nutrients (which are mainly left behind when producing oils).

In this recipe I mainly used sunflower seeds. They can either be raw, activated (soaked overnight) or roasted. They all work and have their unique flavour profile. Experiment!

On a nutritional level I favour the activated version, but in terms of flavour I definitely choose pan or oven-roasted sunflower seeds.

The main player: El blender!

Life in the kitchen is so much more fun with a blender on my side. And for this recipe it’s actually a must. A hand blender might get you somewhere, but I doubt that a real creamy consistency can be achieved.

The longer you blend, the creamier the texture becomes. As this might end up in a warm dressing, you can let it cool down before serving.

Grab the concept, and go anywhere 👣

Again, you’re welcome to follow the instructions below. What I would suggest, though, is to start playing with the concept of using sunflower seeds (with or without the sesame seed combo) as a base for creamy salad dressings.

I have a couple of variations that I find very yummy, too. But I honestly usually don’t follow the recipes but just use what ever I have at hand.

Too thick? Add more liquid. Too thin? Add more seeds. Be creative with it!

Enough said: Let’s get blending! ⚡️