Mildly nutty raw sunflower seeds combine with vitamin A–rich carrots for a bright, fresh, creamy spread that looks and tastes like sunshine. Shake up your lunch routine with a delicious switch from hummus. Or swap our plant-based Creamy Carrot Sunflower Spread as a condiment—we guarantee you won’t miss the mayo with this creamy alternative.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Spreads
Difficulty Easy
Author Silver Hills Bakery
Ingredients
½cupraw sunflower seeds, soaked overnight, drained, and rinsed
1lemon, juiced
2clovesgarlic , minced
½cupcarrot, grated
2Tbspolive oilextra virgin
1Tbspsunflower seed butter
to tastesalt and pepper
Instructions
Combine all ingredients in the bowl of a high-powered blender and process until smooth, adding water if necessary to achieve desired consistency. Adjust seasonings to taste. Serve with your favourite sprouted breads. Refrigerate leftovers up to three days.