Make sure you have roasted garlic on hand before you start! Link is in the notes.
Place the sunflower seeds into a small saucepan and cover with water. Simmer for 10 minutes and then drain the seeds in a mesh strainer and rinse with cool water. Drain again.
Add the sunflower seeds to your blender, along with the roasted garlic, non-dairy milk, balsamic vinegar, lemon juice, dijon mustard, salt, onion powder and black pepper and blend until creamy and smooth, scraping down the sides as needed.
Store in the fridge and chill before dressing up your favorite salad.