Go Back
Creamy sunflower butter dressing without tahini in a small jar with a smooth pourable texture.
Family Recipe HQ

Creamy Sunflower Butter Dressing Without Tahini

This creamy sunflower butter dressing without tahini turns a spoonful of smooth seed butter into a pourable dressing with lemon, cider vinegar, and Dijon. There is no blender step. The practical trick is to add water gradually, then wait a moment before deciding whether the dressing needs more. A thick-looking first stir does not mean the mixture has failed.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1 batch (about ⅔ cup before extra thinning water)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ¼ cup smooth unsweetened sunflower butter, about 60 g
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup; omit initially if the spread is sweetened
  • ⅛ teaspoon garlic powder
  • ¼ cup room-temperature water, plus up to 2 tablespoons as needed
  • ⅛ teaspoon fine salt only if needed, plus a pinch of black pepper

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons
  • ¼-cup measure
  • clean jar with a lid

Method
 

Instructions
  1. Stir the seed butter. Mix the contents of the sunflower butter jar first. Measure ¼ cup into the bowl and spread it around with the whisk. If the butter is very firm from refrigeration, let only the measured portion soften briefly before starting.
  2. Add the concentrated flavor. Whisk in the lemon juice, cider vinegar, mustard, maple syrup, and garlic powder. The mixture may tighten or look slightly uneven. Scrape the sides and keep the ingredients together rather than adding oil to rescue it.
  3. Loosen gradually. Add 2 tablespoons of the measured water and whisk until the streaks disappear. Add the remaining 2 tablespoons in two additions, whisking after each. The dressing should become smoother and lighter as the water is incorporated.
  4. Pause and assess. Let the bowl stand for about a minute. Lift a spoon and watch how the dressing falls. For a thinner dressing, add extra water 1 teaspoon at a time; you may need less than the full optional 2 tablespoons.
  5. Season against the meal. Dip in a piece of carrot, a leaf, or a spoonful of grain. Add salt only if needed and finish with pepper. If the dressing lacks brightness, add ½ teaspoon lemon juice, stir, and taste again.
  6. Use or store. Spoon onto the meal immediately, or transfer to a clean covered jar and refrigerate. Label the date. Stir before each use, then thin only the portion you need if it has thickened in the cold.

Notes

Yield: About ⅔ cup before extra thinning water, roughly 10–11 tablespoons.
Choose the spread: Stir smooth sunflower butter before measuring. If it is sweetened, omit the maple syrup initially; if salted, add the optional salt only after tasting. Check all ingredient labels for your household’s allergen needs.
Adjust thickness: Use room-temperature water. Whisk in the measured water as directed, rest briefly, then add extra water by the teaspoon. Cold dressing may need a little water after stirring.
Storage: Refrigerate the finished dressing promptly in a covered container at 40°F or below and use within 3–4 days. Do not leave out longer than 2 hours, or 1 hour above 90°F. Keep unused dressing separate from food that has touched raw meat.