We all just know it as “White Sauce.” It is great in place of any creamy dressing, sour cream, or dip for veggies. It can pretty much go on anything dinner-ish.
My kids use it on their tacos, pasta and broccoli, lentils, or potatoes for lunch. We eat it in ALL kinds of tacos for dinner, to calm down spicy soup, or just anytime we need a carrot or veggie dip. I cannot believe how easy and cheap it is to make.
I use to make a raw cashew dip all the time, which is still so yummy and a bit creamier than this, but a lot more expensive, and when trying to feed more people this works wonders!
Add all the following ingredients to the blender:
1 Bag of Raw Sunflower Seeds, 12 oz bag or about 2 C, soaked in water at least 10 minutes, then drained.
This gives them a quick soak/sprout. You can do longer, like a few hours or overnight if you want them totally sprouted.
I use to make a raw cashew dip all the time, which is still so yummy and a bit creamier than this, but a lot more expensive, and when trying to feed more people this works wonders!
Add all the following ingredients to the blender:
1 Bag of Raw Sunflower Seeds, 12 oz bag or about 2 C, soaked in water at least 10 minutes, then drained.
This gives them a quick soak/sprout. You can do longer, like a few hours or overnight if you want them totally sprouted.
3 Small Limes, juiced (Roll them out on the counter first to get the most juice)
1 Tbsp. Sea Salt, add more later if needed
Water up to the 4C line when seeds are in the blender.
Blend on sauces or high for 2-3 cycles or until your desired texture of creaminess is achieved.
*This recipe make a big batch, like 4 C or more when finished. It stores in the fridge 4-5 days...if it lasts that long! :)
*This recipe make a big batch, like 4 C or more when finished. It stores in the fridge 4-5 days...if it lasts that long! :)
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