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Vegan Cilantro Lemon Sunflower Seed Dip

Recipe for a vegan, gluten-free and nut-free Cilantro Lemon Sunflower Seed Dip. Easy to make with a high-speed blender.
Course Condiment
Cuisine Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 1/2 cups
Calories 791kcal
Author Elephantastic Vegan


  • 1 cup sunflower seeds
  • 2/3 cup water + more for soaking
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/3 cup chopped cilantro


  • Soak the sunflower seeds in water for about 1-2 hours.
  • Drain the sunflower seeds, fill them in the blender and add 2/3 cup fresh water, lemon juice, lemon zest, salt and cilantro. Blend in a high-speed blender until completely smooth for about one to two minutes. If it's too thick, you can add more water and blend it again.
  • Pour the dip in a container and place it in the fridge for about half an hour, because it may have gotten warm due to the blending. After that you can enjoy it with your favorite snacks.


Storage: You can store this dip up to two to three days in the fridge.


Calories: 791kcal | Carbohydrates: 29g | Protein: 28g | Fat: 69g | Saturated Fat: 5g | Sodium: 1767mg | Potassium: 864mg | Fiber: 11g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 17.5mg | Calcium: 104mg | Iron: 7mg