I wish I had found this recipe for Sunshine Sauce 24 days ago when I started the Whole 30 because it’s so delicious and creamy and saucy. I stumbled upon it in The Whole30: The 30-Day Guide to Total Health and Food Freedom when I was looking for another recipe.
I made a short video for you on making it, but it’s seriously the easiest thing you’ll ever make. One bowl + 7 ingredients=Heaven.
This is like a hummus replacement for me. While technically not Paleo and definitely NOT Whole 30, hummus is one of my favorite things to have with raw vegetables. It makes a great snack, especially if you’re at a party of get together. But this Sunshine Sauce is an amazing substitute and one I’ll be making long after I am done with the Whole 30!
I tasted it with baby carrots and mini bell peppers. My whole family loved it and there is enough left that I can use it with chicken tomorrow. It was a little sweeter than I expected and that could be because I used cashew butter instead of sunflower butter, but it’s still delicious. I will try and find unsweetened sunflower butter and make it again just to see the difference.
- ½ C unsweetened sunflower seed butter
- ¼ C coconut milk
- Juice of 1 lime
- 1 TBS coconut aminos (optional)
- 1 clove garlic, minced
- ½ tsp crushed red pepper flakes
- ½ tsp rice vinegar or apple cider vinegar
- Mix all ingredients together in a small bowl and stir to combine. Store in an air-tight container in the refrigerator for up to 3 days.
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