½ cup pumpkin seeds (pepitas), soaked for at least 1 hour, rinsed and drained 4 teaspoons coconut vinegar OR raw apple cider vinegar 4 teaspoons coconut aminos OR tamari or Nama Shoyu ½ cup warm water or coconut water, gently warmed ⅓ cup chickpea miso (non-soy, which you can find in most health foods stores. Ask them to order it if they don't!) 1” piece of fresh ginger root, peeled ½ teaspoon onion powder pinch of cayenne
Place all ingredients in a blender and puree on high speed until smooth. Thin with more water or coconut water if needed to achieve desired consistency.
This dressing is delicious over fresh greens, cabbage slaw, noodles or steamed veggies. Store dressing in a tightly covered jar in the refrigerator. Use within 2 weeks.
Copyright Beth Nagle Griffin 2018 Please ask permission to reprint this recipe.