Summary

In place of synthetic thickening agents or cream bases, chia seeds and sunflower seeds come together in this vinaigrette to create a creamy dressing that can be used on salads, grain bowls, or steam veggies. This dressing is light and refreshing — make extra to use as a marinade for veggies, tofu or tempeh!

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Yields4 ServingsPrep Time5 minsTotal Time5 mins

Ingredients

 ¾ cup water
 2 tbsp chia seeds
 ¼ cup raw sunflower seeds (unsalted)
 ½ cup lemon juice (freshly squeezed)
 2 tsp organic apple cider vinegar
 1 small garlic clove
 2 tbsp shallot (roughly minced)
 1 tbsp dijon mustard
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)

Directions

1

Add all ingredients to a blender and blend until smooth. Taste for additional ingredients of choice like lemon, garlic, or dijon.

2

Transfer to a mason jar or other container and refrigerate for at least one hour or overnight.

3

Use on salads, grain bowls, or on top of steamed veggies!

Chef's Notes

Substitutions
Use cashews in place of sunflower seeds.

Substitute orange juice for lemon juice.

Sugar-free
Use date paste in place of maple syrup.

Storage
Store dressing in an airtight container or mason jar for up to 7 days.

Ingredients

 ¾ cup water
 2 tbsp chia seeds
 ¼ cup raw sunflower seeds (unsalted)
 ½ cup lemon juice (freshly squeezed)
 2 tsp organic apple cider vinegar
 1 small garlic clove
 2 tbsp shallot (roughly minced)
 1 tbsp dijon mustard
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
Chia Seed Vinaigrette
IngredientsDirections
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Plant-Based Dietitian, Author, Recipe Developer

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