Refreshing Carrot Ginger Dressing

Vegan, gluten-free (with tamari), oil-free

Makes about 1 1/2 cups


2 medium carrots (about 1 1/3 cups chopped)

1/4 cup white onion

1-inch piece ginger (or about 1 Tbsp. grated)

1 1/2 Tbsp. tamari or soy sauce

1 1/2 Tbsp. rice vinegar (or white vinegar)

1 Tbsp. tahini

1 Tbsp. maple syrup

1 Tbsp. miso, I use white

1/3 cup water


Peel and roughly chop carrots. Peel ginger.

Pulse/blend all ingredients in a food processor (or high-powered blender) until smooth.

Adjust flavors as necessary and salt to taste if desired.

Stores covered in the fridge for about 4-5 days.


Feel free to start with the base ingredients (carrot, ginger, tamari, rice vinegar, and water) then continue with the other additions from there. I find I really enjoy all the extra flavors added but you can cut back as desired or if you don't have a certain ingredient.

This is a pretty versatile & forgiving recipe, so have fun!

Serve it on salads or as a fresh, fun veggie dip.