This pumpkin seed dressing is creamy and flavourful, and a little different to a more typical vinaigrette. Made with minimal ingredients mostly from the pantry, it's super easy to make and will liven up your summer salads!
Salad dressings and vinaigrettes are the perfect way to add lots of fresh flavour to your salad, and are so easy to make! This pumpkin seed dressing (or pepita dressing if you're in the US!) is made without citrus or any processed ingredients. So healthy, creamy and a bit of a twist on regular dressings I think!
As summer heads our way (never too soon for me!), perhaps you may also like to see some other options to go with salads for outdoor BBQs and cookouts, picnics or just a healthy lunch. There's my blueberry pomegranate vinaigrette and my blackberry vinaigrette, which are full of fruity flavour and my tahini dressing is creamy and delicious!
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⭐ Why this recipe is so good
So creamy! Pumpkin seeds (or pepitas) become so creamy after being soaked and blended with oil and water. Learn more about this seed in my post on the taste of pumpkin seeds and how to use them!
A little different. There are so many sunflower seed dressings, but using pumpkin seeds is a nice twist and they have so much flavour when combined with fresh herbs and garlic.
Easy to make. A very simple recipe, with only a little 'hands on' time which is mostly using a blender!
🥣 Ingredients
All the ingredients and their quantities are in the recipe card below.
Other than the fresh mint, this pumpkin seed dressing uses pantry (or shopping list!) staples. Some notes on a few of them:
- Pumpkin seeds (also known as pepitas) - the main ingredient, you need regular seeds that haven't been roasted or salted, or flavoured in any way. Just plain seeds!
- Fresh mint - this is one of the main flavours of the dressing, so you need fresh leaves rather than dried.
- Olive oil - I suggest using extra virgin olive oil for its better taste and depth of flavour.
📖 Swaps and substitutions
Swap mint for coriander (cilantro). This is an easy swap, and ideal for those who love coriander (I know many don't, but I love it!).
Adjust amount of garlic. This recipe uses fresh garlic, which is quite pungent. Personally I use just half a clove, but if you love the flavour you can increase to preference.
Swap apple cider vinegar for lemon juice. If it is suitable for you (perhaps not for my low histamine readers), then you can use lemon juice in place of the vinegar.
🔪 Step by step instructions
It's just a case of soaking the seeds and then whizzing up in a blender for this easy vegan pumpkin seed dressing.
Step 1
Add your pumpkin seeds to a bowl and cover with fresh water (image 1). Set aside for at least two hours to soften. After that time, drain in a fine mesh sieve and rinse with fresh water.
Steps 2 & 3
Add all the ingredients to your blender (images 2 & 3).
Step 3
Blend the dressing (image 4). You may need to scrape the sides of the blender down a few times during the blending process.
Adjust the amount of water both to preference for consistency and taste. Don't add too much in one go though, just a teaspoon at a time! Add more mint for extra 'herby' flavour if you wish, or more garlic to taste.
💭 Recipe tips and notes
- Be sure to use unsalted, unflavoured pumpkin seeds as that would change the flavour of the dressing a great deal.
- Don't skip soaking the seeds! They need to soften to blend well to a creamy dressing.
- Adjust the amount of mint and garlic to taste preference.
📋 Frequently asked questions
Simply add them to a bowl or container and cover the seeds with fresh water. Rinse with fresh water when you are ready to use them.
Soaking the seeds help them soften, and makes them easier to blend. A couple of hours is all you need!
Simply increase the amount of herbs or garlic for more flavour!
⏲️ Equipment needed
Small bowl - to soak the pumpkin seeds in.
Blender - I use a Nutribullet, but any high speed blender will work to make the dressing.
🍽 More sauces and dressings
Find sweet and savoury ideas on my sauces page, including fruity apple blueberry sauce for a sweet treat, cranberry sauce perfect for holiday recipes and pumpkin puree for fall recipes! Some other ideas:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you tried the recipe!
📖 Recipe
Pumpkin Seed Dressing
Equipment
Ingredients
- ½ cup pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar or lemon juice, if suitable
- 2 tablespoon mint leaves
- ½ cup water
- pinch salt
- pinch black pepper optional
Instructions
- Tip the pumpkin seeds into a bowl and cover generously with water. Set aside for at least two hours, then drain, and rinse with fresh water.
- Add all the ingredients to your blender and blend. Adjust the amount of water if necessary. Taste test, and add more mint or garlic to preference.
Notes
- Be sure to use plain hulled pumpkin seeds rather than those that have been been roasted or salted, or flavoured in any way, as that would change the taste a great deal.
- Don't skip soaking the pumpkin seeds! It helps soften them and so blend easily into a dressing.
- Adjust the quantity of garlic and herbs to preference.
- If lemon juice works for you, this can be used in place of the vinegar.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
Clare says
How longs does this last please?
Claire says
If you're a low histamine reader, then it is typically recommended to make / cook and consume quite quickly, so it's best to make the amount you are going to use at the time. If you're not low histamine, it should be good for 2 days in the fridge, just give it a stir before you use as it may very slightly separate. Hope you enjoy it!
Sheilah says
This pumpkin seed dressing recipe is excellent! I had to replace the olive oil with applesauce but otherwise made it as written, and it’s just what I was looking for. Slightly sweet, nut-free, and so creamy and fresh-tasting! Thank you for sharing.
Claire says
So glad you enjoyed it Sheila! I wouldn't have though to try it with applesauce, but it must give a nice slightly sweet flavor. Thanks so much for taking the time to comment.