This recipe is a great alternative to the same old oil-and-vinegar dressings. It uses raw sunflower seeds instead of cashews which makes it more allergy friendly (but not AIP). This recipe is both dairy and nut free. You can enjoy this dressing on salad, as a vegetable dip,  or any other creative ways you can think of; I’d love to hear how you’ve used this recipe in the comments!

Prep time: overnight

Cook time: none
Makes: 1.5 cups salad dressing


  • 1/2 c raw sunflower seeds (soaked overnight)
  • 1/4 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c water
  • 1-2 tbsp apple cider vinegar
  • 1 clove garlic
  • 2 tsp maple syrup (optional)
  • 1 tsp onion powder
  • 1/2 tsp sea salt

Add everything into a blender/magic bullet/food processor/other blend-y appliance. You can add more liquid (your choice of water, lemon juice, or vinegar) to dilute it to your preferred consistency. Pour it into a jar for storage and store in refrigerator. Dressing can last around 1 week in the fridge (maybe longer if you are brave).


I hope you enjoy this recipe, let me know in the comments what you used this dressing for!




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