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:

  1. 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. 
  2. Into a high-speed blender, add all ingredients and blend until very smooth, about 30 seconds.
  3. Serve immediately or cover and store in the refrigerator for up to a week.

Photo credit: Caryn Jeanne Carruthers

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