This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingredients, a blender, and 10 minutes required. Let us show you how it’s done!
Why Sunflower Seeds?
Sunflower seeds are the creamy base for this dressing. They’re a mild-flavored, nut-free alternative to cashews, and they’re packed with vitamin E, selenium, vitamins B5 & B6, folate, zinc, and more (source).
We add lemon to make this dressing bright and citrusy, cilantro for an herby element, garlic for zing, and salt to enhance all the flavors. Once you blend these ingredients up with water, you get a nourishing and flavorful dressing you’ll want to pour on everything!
We hope you LOVE this sunflower seed dressing! It’s:
& Quick & easy!
Add it to fresh mixed greens for a simple side salad, or make it more filling by adding sliced veggies and black beans. It’s also great as a dip or for topping grain and veggie bowls. Make it a meal by serving alongside our Spicy Baked Fish Tacos (30 minutes!), Black Bean & Plantain Arepa Sandwiches, Quinoa & Vegetable Stuffed Portobello Mushrooms, Vegan Stuffed Poblano Peppers, or Mexican Green Chili Veggie Burgers.
More Creamy Dressing Recipes
- Easy Green Goddess Dressing (Plant-Based!)
- 5-Minute Vegan Caesar Dressing
- Easy Vegan Ranch Dressing (Oil-Free!)
- 5-Minute Smoky Chipotle Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Cilantro Sunflower Seed Dressing
- 1/4 cup raw unsalted sunflower seeds
- 3 Tbsp lemon juice (~1 large lemon)
- 1/4 cup loosely packed fresh cilantro leaves (or sub another soft herb such as basil, parsley, or dill)
- 2 small cloves garlic (1 small clove = 4 g)
- 1/4 tsp sea salt
- 1/3 cup water
FOR SERVING optional
- Mixed greens
- Sliced veggies (cucumber, red bell pepper, radish, etc.)
- Rinsed and drained black beans
- A small blender works best for making this recipe as written. If using a large, upright blender, triple the batch. If you have a powerful blender, there’s no need to soak the sunflower seeds and you can proceed to the next step. If you do not have a powerful blender, soak sunflower seeds in hot water for at least 30 minutes, then drain.
- To a small blender, add all ingredients (sunflower seeds, lemon juice, cilantro, garlic, salt, and water). Blend on high until creamy and smooth.
- Taste and adjust as needed, adding more lemon juice for acidity, garlic for zing, fresh cilantro for herby flavor, sea salt to taste, or water to thin (keeping in mind it will dilute the flavor and the dressing will thicken once in the refrigerator).
- We like serving on a simple side salad of mixed greens and sliced veggies. Black beans can be added for protein and fiber. Or serve over grain and veggie bowls!
- Leftover dressing will keep in a sealed container in the refrigerator for up to 4-5 days. Not freezer friendly.
*Prep time does not include soaking sunflower seeds (which is optional).
*Nutrition information is a rough estimate calculated without optional ingredients.
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