1 cup sunflower seeds, soaked at least 4 hours then rinsed and drained 1/2 cup cilantro leaves and thin stems, lightly packed fresh juice of 1 lemon 2 teaspoons coconut aminos or tamari 1/2 teaspoon Himalayan or Celtic Sea Salt coconut water or pure water to thin dressing
Blend all ingredients in a high speed blender until creamy, thinning to your desired consistency with coconut water or pure water. It should be a thick, creamy dressing but thin enough to pour.
Store in a tightly sealed glass jar in the refrigerator for up to 4 days.