SUNFLOWER RANCH DRESSING

Makes: about 1 cup (250 ml)

1/2 cup (125 ml) raw, hulled sunflower seeds

1/2 cup (125 ml) unsweetened plain almond milk, cashew milk or your favourite nut-free vegan milk

1 tbsp (15 ml) fresh lemon juice

1 tbsp (15 ml) white wine vinegar

1 fat garlic clove, chopped

1 tsp (5 ml) dried onion flakes or 1/2 tsp (2.5 ml) onion powder

1 tsp (5 ml) kosher salt

1/4 tsp (1 ml) freshly ground black pepper

3 tbsp (45 ml) grapeseed oil or mild olive oil

Water, as needed

1 tbsp (15 ml) finely chopped fresh parsley

1 tbsp (15 ml) finely chopped 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.