Friday, June 8, 2012

Creamy butternut squash dressing (vegan)

Lately I have been on a coleslaw binge. I have had it with salad dressing or with a more traditional Vegenaise + white vinegar dressing and once with a drizzle of balsamic and olive oil.

But today's coleslaw turned out the best. I wanted a slightly sweeter version of traditional coleslaw and I decided to use the last of the butternut squash I had in the fridge.

Creamy butternut squash dressing.
I threw a few ingredients together, gave it a whir with the immersion blender and I ended up with a creamy, dreamy and sweet concoction that had a nice kick of vinegar. Yum!

The coleslaw mix can be anything you want. Today I tossed together green cabbage, carrot, mini sweet red peppers, celery and fresh parsley.

The most important thing about this dish? It is the dressing. 

And, since it is Friday and I am in a great mood because I am off to see Prometheus later tonight, I am going to give you the recipe:-)

Creamy butternut squash dressing

Serves 1


1/2 cup of cooked butternut squash
3 tsp of Vegenaise
1 tsp of balsamic reduction
ground black pepper to taste
enough water to create the consistency you would like

Blend until smooth. 

That is it! Easy peasy.

I used it as a coleslaw dressing but I think it would also be terrific on a regular 'ol salad.

Happy Friday everyone!

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