Sunflower Seed Aioli
Oh this recipe. It is one I’ve shared many times on Instagram, but those shares get lost and it is messy to point people back there often when asked for the recipe. So here it can live and be referred to with ease! This aioli is incredible, super simple, and makes the best sandwiches. We also use it on top of pasta, as a sauce in nourish bowls, and when Riley was beginning solids — by the spoonful!
Here it is pictured on sandwiches we served at Riley’s first birthday last month: sourdough, avocado, aioli, cucumbers, and broccoli micro greens. My favorite is when I can get ahold of some crunchy alfalfa sprouts. Tofu, herbs, thinly sliced radishes, steamed spring greens — all are welcome here.
The garlic powder is optional, and to be honest, I don’t really use it anymore! But it was in the original recipe and it does give a nice flavor kick when in the mood for a garlic-y spread. Stirring through some fresh dill is what we did here instead to highlight spring, it is so delicious this way.
I hope you enjoy this lots if you give it a try!
SUNFLOWER AIOLI
Makes about one and a half cups.
1/2 cup raw sunflower seeds
1/2 cup raw cashews
1/2 cup fresh water
3 tablespoons lemon juice
1/4 to 1/2 tsp sea salt to taste
optional:
1/4 teaspoon garlic powder
or a handful of finely chopped fresh herbs, such as dill
Instructions:
Soak the cashews and sunflower seeds in enough water to cover by an inch or two for 4 to 6 hours. Rinse and drain them well.
Add these to a high speed blender with the remaining ingredients and blend on low, increasing to high slowly, and using a tamper to keep things moving if needed.
Add any additional water in spoonfuls to get your desired consistency, and add any additional salt or lemon juice to get the balance of flavor in your sweet spot.
If using any fresh herbs, finely chop and stir them through after blending.
Store in an airtight container in the fridge and use within 1 week.