• For the Sunflower-Almond Spread:
• Place almonds and sunflower seeds in a mixing bowl and cover with distilled water.
• Cover the bowl and let soak for 6-12 hours at room temperature.
• After soaking, drain the almonds and sunflower seeds.
• Using a food processor with an S blade or a juicer with the blank attachment in place, process the soaked almonds, sunflower seeds, chopped carrot, and garlic until smooth and creamy.
• Stir in the chopped red pepper, minced parsley, and chopped red onion into the sunflower-almond mixture.
• Mix well to combine.

For the Dressing:

• In a blender or food processor, combine the large tomatoes (quartered), Bragg’s Liquid Aminos, and Italian seasoning.
• Blend until smooth.

Assembly:

• Remove 1 cup of the tomato dressing and mix it into the Sunflower-Almond Spread.
• Refrigerate the Sunflower-Almond Spread for at least one hour before serving to allow the flavors to meld.
• Serve the remaining tomato dressing on the side.
• To serve, mound the Sunflower-Almond Spread on a bed of lettuce and serve the tomato dressing on the side.
• Alternatively, use the spread as a topping for baked potatoes or as a flavorful side dish.
• Enjoy the creamy texture and delicious flavor of this Sunflower-Almond Spread with Fresh Tomato Dressing!