Sunflower Butter Dressing

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.

 

Sunflower Butter Dressing

 

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).

 



Sunflower Butter Dressing

Oil-Free Sunflower Butter Dressing

A whole-food, plant-based, oil-free and sugar-free dressing that is versitile and easy to make. Great for dipping veggies in, topping salads and pouring over roasted veggies.
4.62 from 18 votes
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Course: Sauce
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Asian Sauce, Oil-Free Sauce, Salad Dressing, sunflower butter
Prep Time: 5 minutes
Servings: 4

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

Feel free to make a double batch. It keeps for up to one week in a sealed container in the refrigerator.
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 

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