Sunflower Seed Sauce

2 – 3 cups | 10 minutes

This recipe comes from the Salt Lake City ashram in existence from 1973 – 1988. Many still remember the delicious and healthy Sunflower Seed Sauce we made to go on top of mixed steamed vegetables and basmati rice, one of our standard weekly dinners. We also used it as a scrumptious and hearty salad dressing.

The ingredients are approximate and require some experimentation until you get it the way you like it best.

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  • 1 cup raw unsalted sunflower seeds (you can substitute sesame seeds – if you use raw unhulled sesame, you have a great source of high quality calcium)
  • Juice of 1-2 lemons
  • 1 garlic clove
  • Sea salt, Bragg’s Aminos, or Tamari to taste
  • Fresh ground black pepper
  • 1 – 2 cups water
  • 1 – 3 tablespoons olive oil (optional)
  • 1/4 cup tahini (optional)


  1. Put everything in the blender except the olive oil, and blend until smooth.
  2. If it’s too thin, add the oil. If it’s too thick, add more water.
  3. Taste it, add salt if needed, adjust everything to your liking.
  4. Try adding some fresh or dried herbs and spices, onion, parsley, cilantro, jalapenos…how about sun dried tomatoes or roasted red peppers? Back in the ‘70s, before all the gourmet foods became popular, we loved it plain.