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5
from 1 vote
Plant-Based Creamy Cilantro Sauce
Nut-free, plant-based creamy cilantro sauce perfect for tacos, burritos, or salads. Use as a dip or sauce, or dressing.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
15
Calories:
53
kcal
Author:
Aly Michell
Ingredients
3
cups
of water
1
teaspoon
of salt
1
cup
sunflower seeds
kernels
raw, unsalted
1
cup
reserved sunflower seed water
Leftover boiled water
20
grams
cilantro
roughly chopped
½
teaspoon
garlic powder
Instructions
Bring 3 cups of water and 1 teaspoon of salt to a boil over high heat.
Once at a boil, add the
sunflower seeds.
Boil for 10 minutes.
Remove from heat. Remove sunflower seeds from water and
reserve the extra boiled water.
Combine sunflower seeds, 1 cup of the reserved water, cilantro,
garlic powder,
into a
blender
or food processor. Blend until creamy.
Notes
This requires raw, unsalted sunflower seed kernels. If they are salted or roasted, it will impact the flavor in this recipe.
Any high-speed blender like
Nutribullet
or
Oster
will work just fine.
Be sure to reserve the boiled water used for the sunflower seeds. This will add flavor to the sauce.
Add more or less reserved boiled water - depending on the thickness/consistency you prefer.
Nutrition
Serving:
1
serving
|
Calories:
53
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
1
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
94
IU
|
Vitamin C:
0.5
mg
|
Calcium:
8
mg
|
Iron:
0.5
mg