Creamy Pumpkin Seed Dressing

Pumpkin seedsImage via Wikipedia

Pumpkin seeds in Mexico are called pepitas.

In looking for a creamy alternative to milk-based salad dressings, and being acquainted with a creamy, thick sauce made of ground pumpkin seeds used in the cuisine of the Yucatan peninsula in Mexico, particularly in a dish known as Papatzul, I decided to experiment a bit with these tasty seeds.

Pumpkin seeds are reputed to promote prostate health in men, aid in bladder function, and be rich in minerals such as zinc and magnesium. In Mexican folk medicine, pumpkin seeds have been used as an anti-parasitic, useful in the expelling of tapeworm and other intestinal parasites.

Creamy Pumpkin Seed Dressing


1/2 cup raw pepitas, hulled, toasted dry in a pan or griddle until they start to pop, then ground fine
1 large close of garlic, dry roasted, with skin still on, in a pan until the skin begins to show charred spots, then peeled
1/2 c. green onions, chopped
1 package (340 g) soft tofu
1 T. fresh cilantro (coriander leaves), chopped
1/4 C. apple cider vinegar
1/4 C. water
1/4 C. rice vinegar, unseasoned
juice of 2 limes
1 tsp. Dijon mustard
1-2 tsp. agave nectar
1 tsp. no-sodium all-purpose seasoning or veggie-broth powder
1 tsp. sea salt or to taste (optional)

Combine all ingredients in a blender and blend until smooth.
Additional water can be added if you’d like an even thinner dressing.
This recipe has no added oil in it.