Pepita Dijon Salad Dressing

Author: Paul Turcotte
106kcal
A versatile, nutty, and somewhat creamy dressing that incorporates raw pumpkin seeds with the tangy bite of Dijon mustard and spices.
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Prep 15 minutes
Servings 4
Course Sauces & Dressings
Cuisine Gluten-Free, High Protien
Keyword dressing, oil-free

Ingredients

  • 1 cup water or vegitable broth less for ticker
  • 1/4 cup Lemon Juice
  • 1/2 cup raw pumpkin seeds
  • 1 tsp Better Than Bouillon vegitable or other bouillon
  • 2 tsp Dijon Mustard
  • 2 tsp Coconut Aminos
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • 3 Majool dates - 6 Deglet noor or other
  • 1 tsp tapioca flour or corn starch

Instructions

  1. Place all of the ingredients in a high-speed blender and blend for a minute or so, scrap down the sides and top and continue blending until smooth.

Notes

If you like a creamy dressing, you can reduce the water or broth.  You can also increase the tapioca or cornstarch as a thickener.
Optional additions:
¼ teaspoon ground cumin 
1 tablespoon of sunflower seeds 

Sauces & Dressings

Lemon Pepper Cashew Cream

Creamy lemon and pepper sauce that can be used in many ways, from a drizzle over roasted veggies to a dip or salad dressing. Like a clean canvas where you can adjust the texture or spicing to create accents to your chosen color.
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Prep 10 minutes
Blending time 5 minutes
Total 15 minutes
Course Appetizers, Sauces & Dressings
Cuisine American
Keyword cashews, dressing, gluten free, lemon, sauce

Ingredients

  • 1 cup Cashews Raw unsalted
  • 3/4 cup Water Thickens in the fridge
  • 4 Tbsp Lemon juice Fresh lemons preferred
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Sea salt
  • ¼ tsp Ground peper

Equipment

  • high speed blender Vitamix

Instructions

  1. Add all of the ingredients to a high-powered blender, like a Vitamix, and blend until completely smooth*.
  2. Blend thoroughly, scrape the sides, and blend again. Blend until smooth and creamy.
  3. Use immediately, but best chilled in the fridge. It will thicken up a lot more like a flavored sour cream.
  4. This cashew cream will last in the fridge at its best for about 5 days. If older, I typically add a teaspoon of balsamic vinegar and use the cream as a salad dressing.

Notes

If you don't have a high-speed blender, soak the cashews for a few hours or boil them for 5-10 minutes if you are in a hurry and don't have a powerful blender.
Use on fruit and desserts by adding maple syrup or agave.  You will likely need to add some water if you wish to drizzle over your dish.

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