The spread is the perfect segway into the spring season. Cut up your favorite spring veggies like cucumber, radishes, and carrots, and dunk them into this delicious dip, or use it as a sandwich spread and top with spring microgreens. Also makes a great “mayo” for your warm-weather burgers. It’s light and flavorful, and perfectly versatile – it really goes great with everything!

Sunflower Seed Spread Recipe

Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 6-8

INGREDIENTS

½ cup cashews
1 cup sunflower seeds
2 garlic cloves
3 scallions
1 lemon, juiced
½ tsp Himalayan pink salt
½ cup filtered water

INSTRUCTIONS

1. Soak your cashews and sunflower seeds for 6 – 12 hours prior to making your spread. You can do this by filling a small bowl with filtered water and letting them soak. Once they’ve soaked for at least 6 hours, rinse them, and add to your blender.

2. In a high-speed blender, combine all remaining ingredients and blend until smooth. Add the water in small increments until a creamy blend is achieved. More water may be needed depending on your blender. Enjoy!

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