Pumpkin Delight Salad Dressing
This creamy vegan salad dressing is easy to mix up and serve over a fall harvest salad. Or drizzle it over a baked potato or use it as a sandwich spread.
Servings: 8 people
Ingredients
- 1 cup pumpkin puree
- 1/2 cup lemon juice
- 4 tsp maple syrup
- 1/2 cup tahini or thinned nut butter of choice
- 2 tbsp Italian seasoning
- 1/2 tsp basil
- 1 tsp cardamom
- 1 tsp garlic powder (opt.)
- 1/2-1 cup water
Instructions
- Mix the pumpkin puree with the lemon juice and maple syrup.. Blend well.
- Mix in the tahini. If you opt to use an alternate nut butter, mix the nut butter with sufficient water in a small cup or bowl; blend until the mixture is the same consistency as a runny tahini. (I personally used a sunflower nut butter because someone in our family can't handle tahini and it turned out great). Then add to the pumpkin mixture.
- Add the remaining ingredients. Mix well. Add additional water and blend to create the desired consistency. I was aiming for a similar thickness as Ranch dressing. Chill until ready to serve.