Place prepared onion and garlic into a small, oven-proof dish. Add one inch of water, and bake at 375F for 45 minutes or until garlic bulb is browned and soft, and the onions are roasted.
Add roasted onions and garlic, salt, sunflower seeds, and non-dairy milk into a high-speed blender or food processor, and blend until creamy. Keeps for about a week in the refrigerator in an airtight jar.