Sunflower 'Sour Cream' Dressing

1 cup sunflower seeds

1 ¼ cups water

⅓ cup freshly squeezed lemon juice (for me it's usually 1 ½ to 2 lemons' worth

¼ brown onion (normal everyday onion, maybe known as white onion, or something else depending where you live!)(halve this to match original recipe ratios)

2 large cloves garlic (halve to match original)

1 tsp himalayan pink salt (og called for sea salt, I always use himalayan for everything)

Chuck all in a blender and blitz till creamy.

Keeps in an airtight container in the fridge for up to a week, but also freezes AMAZINGLY WELL. Freezing & thawing will allow you to keep it in the fridge for over a week with no degradation in taste.

I put this on everything, it works as a salad dressing, dip, gives a 'cheesy' sauce flavour if poured over steamed cauli or broccoli etc... obviously not cheesy cheese, but speaking as a lifelong lover of that cheesy taste thang, it hits the same tastebuds in a very similar way, somehow. My omnivore son adores it, too!

Directions at facebook.com

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