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!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful spread with a crisp and refreshing white wine like Pinot Grigio or a light-bodied red wine such as Pinot Noir.