Creamy Plant-Based Tahini Alfredo Dip

This smooth, tangy, creamy alfredo sauce makes a great dip for crudités or a deliciously smooth pasta sauce.

Ingredients

• 2 cups raw sunflower kernels, soaked for at least 6 hours
• ¼ cup tahini
• 2 garlic cloves
• ¼ cup lemon juice
• 2 tablespoons coconut aminos
• ½ cup water
• ½ cup olive oil

Method

1. Into a medium bowl, add sunflower kernels. Remove husks from kernels by rubbing vigorously between hands before tipping bowl slightly over a sink and running water over seeds, allowing water to overflow and take husks with it.
2. Into a high-speed blender, add all ingredients and blend until very smooth, about 30 seconds.
3. Serve immediately or cover and store in the refrigerator for up to a week.