Sunflower Butter, or “sunbutter” is a fantastic alternative to peanut butter because:
- Sunflower seeds are a nutrient-rich, high protein & easy-to-digest alternative to peanuts, which are heavy, difficult to digest, and hard on the liver.
- Sunflower seeds have a bitter & sweet taste, very similar to peanuts.
- Sunflower seeds are not a common alergen (unlike peanuts, which often have a mold that causes various degrees of immune system reactivity).
- Great for kids.
You can use Sunbutter in any way you would use Peanut butter… making a protein-rich sauce or dressing is a great way to get more diverse protein into a vegetarian (yogic) diet… plus, blended up and thinned out with the digestive sour taste of citrus or apple cider vinegar, the seeds are even easier to digest & assimilate.
- 2-3 TB Sunbutter
- 2 TB maple syrup (or raw agave, or a “simple syrup” – dissolving organic sugar in warm water)
- 1/4 Cup Shoyu (or Tamari)
- 1/4 Cup water
- 1/8 Cup apple cider vinegar (could also use lime juice)
- Sesame oil (toasted sesame oil is great in this), or Sunflower oil or Olive oil – to taste (OPTIONAL; reduce or omit the oil if you are adding this to veggies that are already cooked with oil – eg. in a wok)
Blend it up! I use a hand held immersion blender from Cuisinart… you could use a regular blender, or do it old school with some arm muscles with a firm whisk!
This sauce is great over steamed or sauted veggies & rice or rice noodles… This time I did it over veggies in a hot wok. You can vary the ingredients quite a bit… I never measure for this… it’s really just up to your taste! But I did measure before blogging it!
The veggies are wok-stirfried broccoli, celery & sweet potato in toasted sesame oil, shredded ginger & yellow mustard powder. Topped with thinly sliced watermelon radish. Served over jasmine rice, with LOTS of PeaNOT sauce on top! Kids will like it over plain rice, or as a dipping sauce with plain veggies, cooked or raw.