Creamy, nutty, and ready in five minutes: This vegan sunflower seed spread is your all-rounder for bread, sandwiches, wraps – or as a dip for crunchy vegetables.
Ingredients
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4 tbsp sunflower seeds
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1 tbsp flaxseed
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4–6 tbsp oil (e.g. sunflower or olive oil)
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1 tsp chives (fresh or dried)
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Salt & pepper to taste
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some lemon juice
Instructions
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Nuts & Seeds
Add sunflower seeds and flax seeds to the blender. -
Everything else
Add oil, chives, salt, pepper, and lemon juice. -
Puree
Mix everything until a creamy consistency is achieved. If the mixture is too thick, add more oil or a little water in sips. -
Season
Taste and fine-tune with salt, pepper, or lemon juice. -
Chill briefly
Let the spread sit in the refrigerator for a few minutes so that the flavors combine.
Tips & Variations
For extra freshness, stir in 1–2 tbsp of plant-based yogurt; if it becomes too soft, balance with more seeds. Changing herbs is fun: parsley, dill, or wild garlic are excellent. A touch of garlic or smoked paprika adds depth, roasted seeds bring more nutty flavor. Stir thinner as a dip with some water/yogurt; leave thicker as a sandwich cream. The spread will keep well in a screw-top jar in the refrigerator for 2–3 days.