Organic Sunflower and Red Palm Oil Blend

Our Sunflower & Red Palm Oil Blend is versatile, delicious and easy to use. It’s an ideal oil for medium heat cooking, with a smoke point of 350°F. With a light buttery flavor, this versatile oil is ideal for sautéing and simmering.

Zucchini Parsley Potato Latkes

Zucchini Parsley Potato Latkes

These savory European favorites are made with Nutiva Sunflower & Red Palm Oil, and are perfect for brunch, appetizers, and kid’s snacks!

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Crunchy Curried Chickpeas

Crunchy Curried Chickpeas

This crunchy, savory chickpea treat is made with the healthy fats of Nutiva Sunflower & Red Palm Oil. It’s a perfect, protein-packed alternative to chips or nuts for party or after school snacking.

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Sweet Potato Fries

Sweet Potato Fries

A nutrient rich take on a classic American side dish, these sweet potato fries are made with Nutiva Sunflower & Red Palm Oil.

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Red Quinoa and Porcini Mushroom Pilaf

Red Quinoa and Porcini Mushroom Pilaf

Made with Nutiva Organic Sunflower and Red Palm Blend Oil, this delicious vegan main course dish is a great blend of textures and rich sweet and savory flavors. You can use red, tan or black quinoa, if you like. I chose the red for a nice color contrast for all the earthy colored vegetables.

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Shiitake Mushroom Risotto with Saffron and Butternut Squash

Shiitake Mushroom Risotto with Saffron and Butternut Squash

Cooked together with Nutiva Sunflower & Red Palm Oil Blend, butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!

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Super Sweet Roasted Vegetables

Super Sweet Roasted Vegetables

Nutiva’s sunflower red palm blend oil adds a gorgeous yellow orange color and rich flavor to these sweet root vegetables. A vegan and gluten-free side dish everyone will love.

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Indian-spiced Rainbow Chard with Garbanzo Beans

Indian-spiced Rainbow Chard with Garbanzo Beans

This richly spiced chard dish is made with Nutiva Sunflower & Red Palm Oil, and is delightful served side by side with couscous or quinoa.

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