Pumpkin Dressing. Vegan. Oil-free. Low-fat. Gluten-free.

As I’ve said before, I’m in love with all things pumpkin.  This savory dressing is no exception.  Other than my Pumpkin Soup, I’d never made a non-sweet pumpkin dish before.  I was very happy with the results.  Start small with the cinnamon and work your way up, tasting as you go.  And, depending upon how much tang you like, start with 1 TBS lemon juice and go from there.  I made this for a salad in which I put pomegranate and toasted pumpkin seeds – delicious!  It would also be tasty on greens like kale, or steamed broccoli and cauliflower.

Creamy Cinnamon-Spiced Pumpkin Dressing

Votes: 4 Rating: 5 You: Rate this recipe!

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This savory dressing is the perfect way to top your fall-inspired salads, without adding a bunch of fat. Don't stop at salad - try it on steamed veggies!

• CourseSauce

Creamy Cinnamon-Spiced Pumpkin Dressing Votes: 4 Rating: 5 You: Rate this recipe! Print Recipe This savory dressing is the perfect way to top your fall-inspired salads, without adding a bunch of fat. Don't stop at salad - try it on steamed veggies! CourseSauce

Ingredients

• 3/4 cup canned pumpkin
• 1/2 cup water more for thinner consistency
• 1 TBS roasted cashew butter
• 1-2 TBS lemon juice
• 1/2-1 TBS maple syrup
• 2 tsp tamari
• 3/4 tsp garlic powder
• 1 1/2 tsp cinnamon
• 1/4 tsp allspice
• pinch cayenne pepper

Servings: about 1 cup

Units:MetricUS Imperial

Instructions

1. Place all ingredients in blender and mix until smooth.

   

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