Sunflower Ranch Dress ing
Makes: about 1 cup (250 mL)
1/2 cup (125 mL) raw, hulled
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sunflower seeds
1/2 cup (125 mL) unsweetened
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plain almond milk, cashew milk or your favourite nut-free vegan milk
1 tbsp (15 mL) fresh lemon juice
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1 tbsp (15 mL) white wine
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vinegar
1 fat garlic clove, chopped
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1 tsp (5 mL) dried onion flakes
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or 1/2 tsp (2.5 mL) onion powder
1 tsp (5 mL) kosher salt
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1/4 tsp (1 mL) freshly ground
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black pepper
3 tbsp (45 mL) grapeseed oil
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or mild olive oil
Water, as needed
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1 tbsp (15 mL) finely chopped
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fresh parsley
1 tbsp (15 mL) finely chopped
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fresh dill
1. Place the sunflower seeds in a medium bowl and add enough cool water to cover. Soak for at least 1 hour and up to overnight (at room temperature).
2. Drain the sunflower seeds, discarding the liquid. Transfer them to a blender, adding the vegan milk, lemon juice, vinegar, garlic, onion flakes or onion powder, salt and pepper.
3. Purée until as smooth and creamy as possible, 2-3 minutes, stopping to scrape down the sides of the blender jar several times as needed.
4. With the motor running, drizzle in the oil a little at a time, processing until the mixture is smooth and emulsified.
5. It will be fairly thick; if you want it thinner, pulse in 1 tbsp (15 mL) of water at a time until it reaches your desired consistency. Add the parsley and dill; pulse once or twice to incorporate.
6. The dressing is ready to use or you can transfer it to an airtight container and refrigerate for up to 2-3 days.
Notes: You’ll need to soak the sunflower seeds for at least
1 hour, and up to overnight. For best flavour, the dressing can be refrigerated for 2-3 days. Use oat milk, coconut or hemp milk to keep this nut-free.