09/24/2025
This is probably my most frequently made recipe, simply because it's so quick and easy, and unbelievably tasty! And I usually have all the ingredients in stock anyway.
it came from a booklet of raw salad dressings, that was a bonus item included when I bought Vegan Comfort Foods from around the World, by Veronica Grace. The dressing is not her creation either, and I can't remember exactly who it was credited to, but I will have a shufti and try and find the original ebook (it's not on any of my cloud drives, likely only in a backup on an external drive so I apologise, but want to be clear I'm not trying to claim this as my own!! I think it was a Jill somebody whose original recipe it was. I have made slight modifications myself, but only to increase the amount of onion & garlic)
Sunflower 'Sour Cream' Dressing
1 cup sunflower seeds
1 1/4 cups water
1/3 cup freshly squeezed lemon juice (for me it's usually 1 1/2 - 2 lemons' worth
1/4 brown onion (normal everyday onion, maybe known as white onion, or something else depending where you live!)(halve this to match original recipe ratios)
2 large cloves garlic (halve to match original)
1 tsp himalayan pink salt (og called for sea salt, I always use himalayan for everything)
Chuck all in a blender and blitz till creamy.
Keeps in an airtight container in the fridge for up to a week, but also freezes AMAZINGLY WELL. Freezing & thawing will allow you to keep it in the fridge for over a week with no degradation in taste.
I put this on everything, it works as a salad dressing, dip, gives a 'cheesy' sauce flavour if poured over steamed cauli or broccoli etc... obviously not cheesy cheese, but speaking as a lifelong lover of that cheesy taste thang, it hits the same tastebuds in a very similar way, somehow. My omnivore son adores it, too!
