Removing the husks from the seeds helps make this alfredo sauce from the Smorgasbowl cookbook extra smooth, so it’s worth the extra effort.
What you need:
2 cups raw sunflower kernels, soaked for at least 6 hours
¼ cup tahini
2 garlic cloves
¼ cup lemon juice
2 tablespoons coconut aminos
½ cup water
½ cup olive oil
What you do:
- Into a medium bowl, add sunflower kernels. Remove husks from kernels by rubbing vigorously between hands before tipping bowl slightly over a sink and running water over seeds, allowing water to overflow and take husks with it.
- Into a high-speed blender, add all ingredients and blend until very smooth, about 30 seconds.
- Serve immediately or cover and store in the refrigerator for up to a week.
Photo credit: Caryn Jeanne Carruthers