Ingredients:
2 cups sunflower seeds
4 - 5 tbsp lemon or lime juice
5 - 6 tbsp water
3 - 4 garlic cloves
3 - 4 spring onions, very finely sliced
1 cup celery, minced
2 tbsp parsley, minced
1 tsp apple cider vinegar
1 tsp dijon mustard
2 tsp paprika
½ - 1 tsp turmeric
¼ - ½ tsp black pepper
cayenne pepper to taste
himalayan salt to taste (optional)
Directions:
Soak the sunflower seeds overnight; 2 cups yields about 2 ⅔ to 3 cups. Add all ingredients to a food processor except for the onions, celery and parsley. Also, only add 3 tbsp of the water at this point.
As the sunflower cream is blending, add the rest of the water slowly until desired consistency is reached.
Transfer to a bowl and gently fold in the spring onion, celery and parsley.
Enjoy!
Comments