Though peanut butter is our typical go-to, sunflower seed butter is an excellent alternative with a different (and tasty) flavor. It’s especially handy for those with a peanut allergy. Like other nut butters, choose a sunflower butter with no added sugar or oil. Make sure the only ingredient is sunflower seeds. A small amount of salt is okay too.
Sunflower butter is found at most grocery stores with other nut butters, or in the health food section. Sunflower seeds are packed with a wide variety of nutrients, which is why they become big, beautiful flowers in just a matter of months! One of the most notable nutrients is vitamin E, a powerful anti-inflammatory.
Serve this dressing over a huge leafy green, veggie-filled salad or a plate of roasted veggies and cooked whole grains. It can also be used as a dip for raw veggies. It’s often our go-to sauce for dipping spring rolls.
Feel free to make a double batch. It keeps for up to two weeks in a sealed container in the refrigerator.
I used this food processor to whip up this dressing. (*Note this is an affiliate link).
Oil-Free Sunflower Butter Dressing
Ingredients
- 1/2 cup sunflower butter
- 3 Tbsp tamari or soy sauce
- 3 cloves garlic or 1 Tbsp minced garlic
- 3 Tbsp rice vinegar
- 1 inch fresh ginger or 2 tsp ground ginger
- 1/4 tsp red pepper flakes
- 2 pitted deglet noor dates or 1 medjool date
- 1/2 cup water
Instructions
- Add all ingredients to a food processor and blend until smooth, stopping to scrape down sides of processor as needed.
Notes
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.
This is a good dressing, although it seemed a bit watery to me. Next time I’d decrease the water to 1/3 cup and increase the rice vinegar so that the dressing had a bit more bite to it.