INGREDIENTS
1 cup sunflower seeds, soaked overnight in filtered water
1 cup filtered or source water
1/3 cup freshly squeezed lemon juice
Zest of one organic lemon
2 tbsp fresh rosemary
1 teaspoon Greek oregano
1 tsp Himalayan pink salt (or sea salt)
3 tbsp nutritional yeast
INSTRUCTIONS
Rinse the sunflower seeds, and add all ingredients to a high-speed blender. Blitz till creamy.
It keeps well in an airtight container in the fridge for up to a week.
Depending on how much liquid you add, it can be used as a salad dressing, dip, spread, or creamy sauce over steamed cauliflower or broccoli.