Prep Time: 6 hours (Soak Time) plus 8 minutes
Cook Time: none
Yield: 2 cups

½ cup sunflower seeds
Juice of one lemon
Zest of one lemon
2 tablespoons brown rice vinegar
1 tablespoon ginger root, grated
1 clove garlic
¼ cup soy sauce
¼ – ½ cup soy sauce
1 tablespoon honey, agave nectar or pure maple syrup
1 cup olive and/or sesame oil
2 teaspoons mustard

1. Cover sunflower seeds with water and soak overnight. Drain and rinse.
2. Add all ingredients into a blender and purée until smooth.
3. Refrigerate before using.

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