I’ve been trying to make a yummy sunflower seed spread for a while and keep having near misses, but this raw sunflower seed pate might just be the winner!
Thanks to a heavy hand at the bulk bin, I ended up with way more raw sunflower seeds than I needed for this recipe. Do any of you guys have a favorite recipe that uses raw sunflower seeds? I think I have about 1/2 cup left over.
OK, confession: This isn’t a fully raw recipe – I’m pretty sure olive oil and soy sauce aren’t raw – but the bulk of it is! If you want to make this totally raw, there are raw oils you can buy, and you can use nama shoyu in place of the soy sauce.
Why Soak Your Sunflower Seeds?
It’s hard to get sunflower seeds to blend up nice and creamy like cashews or pine nuts will, and the secret is all in the soaking and lots of patience with that blender.
I soaked my sunflower seeds for around four hours, but for a creamier dip, you can soak yours for eight. I know, that makes it seem like this recipe takes for-ev-ER, but if you set your seeds a-soakin’ before bed, you’ll be ready to whip up this dip in the morning!
You can serve this pate with crackers for spreading, or if you want to keep the raw thing going, use fresh veggies like carrot and celery sticks for dipping instead.
Raw Sunflower Seed Pate with Dill
- 1 1/2 cup raw sunflower seeds, soaked in plenty of water, then drained
- juice of 2 lemons
- 1/2 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon celery salt
- 1 tablespoon dried dill, you can add more, to taste. My dried dill has been sitting, so I used more like 3 tablespoons.
- 1 teaspoon of your favorite hot sauce, or more to taste. I used sriracha
- 1 teaspoon soy sauce
- 1 cup sweet peppers, minced – I used a mix of yellow and red.
- 2 cloves of garlic, minced
- 1 plum tomato, chopped, for garnish
- Put all of the ingredients into your blender or food processor, and blend until smooth. This is going to take a while, and you’ll need to stop to scrape down the sides of your blender and give the mixture a stir several times as you’re blending. Just be patient, and keep on blending until the dip reaches the creaminess that you’re looking for.
- Transfer the pate to a serving bowl and chill for at least 30 minutes. Garnish with the chopped tomato just before serving.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!