{"id":1163,"date":"2021-09-20T15:14:42","date_gmt":"2021-09-20T13:14:42","guid":{"rendered":"https:\/\/ekesto.com\/?p=1163"},"modified":"2025-03-03T11:01:12","modified_gmt":"2025-03-03T10:01:12","slug":"creamy-lemon-dressing-oil-free","status":"publish","type":"recipe-post","link":"https:\/\/ekesto.com\/de\/vegane-rezepte\/creamy-lemon-dressing-oil-free\/","title":{"rendered":"Creamy Lemon Dressing (oil-free)"},"content":{"rendered":"\n

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<\/a> I personally have on that topic. This motivated me to go for a more local and budget-friendly option: Sunflower seeds.<\/p>\n\n\n\n

Oil-free and still creamy? How?<\/h2>\n\n\n\n

At this point I might need to clarify something: Oil-free is not<\/em> equal fat-free. <\/p>\n\n\n\n

But instead of an isolated sunflower seed oil, I choose the entire sunflower seed that contains fats and<\/em> other nutrients (fibre, protein, more vitamins and minerals). They are mainly left behind when producing oils.<\/p>\n\n\n\n

The seeds can either be raw, activated (soaked for some hours or even as sprouts) or roasted. They all work and have their unique flavour profile. Experiment!<\/p>\n\n\n\n

On a nutritional level I favour the activated\/sprouted version, but in terms of flavour I definitely opt for a subtle roast aroma through pan or oven-roasted seeds.<\/p>\n\n\n\n

The main player: El blender! <\/h2>\n\n\n\n

Life in the kitchen is so much more fun with a blender on my side. For this recipe it’s actually a must. <\/p>\n\n\n\n

A hand blender might get you somewhere, but I doubt that a real creamy consistency can be achieved.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Grab the concept, and go anywhere 👣<\/h2>\n\n\n\n

Again, you’re welcome to follow the instructions below, but what I would really<\/em> suggest is to start playing with the concept of using sunflower seeds (with or without tahini) as a base for creamy salad dressings. <\/p>\n\n\n\n

I have a couple of variations that I (and my clients) find very yummy. But I honestly usually don’t follow the recipes and just use what ever I have at hand.<\/p>\n\n\n\n

For example, instead of this slightly exotic lemon dressing, you can achieve a more vinaigrette type of dressing by adding mustard, vinegar (instead of lemon juice) and herbs.<\/p>\n\n\n\n

Trouble Shooting<\/h2>\n\n\n\n

Too thick? Add more liquid. <\/p>\n\n\n\n

Too runny? Add more seeds\/tahini.<\/p>\n\n\n\n

Too acidic? Add more apple juice.<\/p>\n\n\n\n

Too boring? Remember that the dressing will most likely be combined with plain salad. When tasting, make sure it is rich in flavour.<\/p>\n\n\n\n

Enough said: Let’s get blending! ⚡️<\/p>\n\n\n

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\n\t\t\t\t\t\"Creamy\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Drucken<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Creamy Lemon Dressing (oil-free)<\/h2>Rezept von ekesto.com<\/span><\/div>
<\/span>Quantity<\/span>

~400<\/p>ml<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>Minuten<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    200ml water<\/span><\/p><\/li>

  • <\/span>

    5 heaped tbsp Sunflower Seeds (roasted)<\/span><\/p><\/li>

  • <\/span>

    1 tbsp Tahini (or sesame seeds, raw or roasted)<\/span><\/p><\/li>

  • <\/span>

    Lemon juice (of half a lemon)<\/span><\/p><\/li>

  • <\/span>

    Lemon zest (~1 tsp)<\/span><\/p><\/li>

  • <\/span>

    4 tbsp Apple juice (ideally unfiltered)<\/span><\/p><\/li>

  • <\/span>

    Salt to taste (depending on the salt I add up to ~2 levelled tsp)<\/span><\/p><\/li>

  • <\/span>

    Black Pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Add all ingredients into a blender jar and blend until smooth.

      Hint: The longer the creamier.<\/em><\/li>
    • Add salt to taste. Keep in mind that this will be drizzled on plain salads, so I think it needs to be quite rich in flavour.<\/li>
    • Store in airtight container or bottle, let it cool down and shake well before serving.

      Hint: Refrigerated it easily lasts 2 or 3 days<\/em> (potentially even longer),<\/em> but consume it as fresh as possible.<\/em><\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Play with using different versions of sunflower seeds to find your favourite: Raw, activated (soaked overnight) or roasted.<\/li>
      • If the result is too thick, add more liquid (in this case apple juice or water). If it’s too thin, add more sunflower seeds.<\/li><\/ul>\n\t\t\t\t<\/div>