Serves 2
2 large onions, chopped
¼ cup vegetable broth
1 cup raw sunflower seeds, soaked and drained
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon apple cider vinegar
1 lemon, juiced
1 teaspoon dried dill
¾ cup of dairy-free milk
sea salt to taste
Place a sauté pan over high heat and add the chopped onion and broth. Once the broth is boiling, set the heat to medium and allow the onions to cook for about 15 minutes. Stir every few minutes to ensure that the onions don’t stick to the bottom of the pan.
Next, add the sunflower seeds to a blender or food processor. Add the onion powder, garlic powder, vinegar, lemon juice, dill, and dairy-free milk. Blend until smooth.
When the onions are done, remove from the hot pan and let it cool to the side for at least 15 minutes. Next, add the creamy mixture to the onions and mix well. Season with sea salt to taste. Refrigerate before serving with raw vegetables or flax crackers
