I used no rule book when I made this amazing sunbutter dressing. Some call it a vegan cheese dip… but I don’t like to call something cheese if it’s not cheese 🤷♀️… Nevertheless, this homemade seed butter is amazing.
I use it as a dip for my veggies, especially for my roasted carrots and sweet potatoes. It’s a healthy add-on to any snack. You can also use it for a salad, or substitute your mayo and/or tahini with it.
Sunflower seed butter;
You can quickly make your own sunflower seed butter if you can’t get some in the store. Also it’s cheaper and super easy when you buy the seeds and make your own. Buy roasted sunflower seeds or quickly roast the seeds yourself. Blend a cup or more of roasted sunflower seeds until it has formed a creamy butter consistency that you like. Use an automatic blender so that the food processor can do the work for you whilst doing something else in the kitchen. You can add a little bit of oil (I used coconut oil) to help that the blending go smoother. Blend it for 5 – 10 minutes, depending on what blender you use. If you only want a sunflower seed butter, this is really all that you need to do. Store the butter in an airtight container and use it as a spread.
For the homemade creamy sunbutter dressing you will need;
- 1 cup of sunflower seed butter
- a little bit of water (optional)
- 2 tbsp of olive oil
- 1& 1/2 tbsp white vinegar
- 1 – 2 tsp sweetener of choice, I used honey
I used the cup of roasted seeds to make my seed butter and then immediately used all of it for the dressing. I added water to my butter mixture and blended it until I was happy with the consistency. Add the rest of the ingredients and blend it a bit more. Salt & pepper it to taste. Store the dressing in a airtight container. The vinegar is a preservative so it will last a while.
Somehow my favourite snack at the moment is a roasted carrot with this sunflower treat.
