Once refrigerated this wonderful salad dressing thickens to a mayo-like consistency and also works well as a vegetable dip and/or a sandwich spread.
We recommend using organic ingredients
1 cup raw organic pumpkin seeds (sunflower seeds may be used as well)
3/4 cup water
1/4 cup organic apple cider vinegar or other vinegar (different vinegars impart unique flavors)
1/4 cup organic unsweetened non dairy yogurt or plain unsweetened nondairy milk
3 Tablespoons nutritional yeast
2 Tablespoons organic chickpea miso
2 Tablespoons organic apricot butter or other fruit sweetened jam (optional)
1 large organic garlic clove (peeled)
1 teaspoon organic red pepper flakes
1/8 to 1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper (two twists of a pepper grinder)
Soak the seeds in two cups of water for at least 4 hours.
Drain and rinse seeds.
In a blender put all of the ingredients and blend until smooth.
Dressing will keep in refrigerator for up to a week.