Creamy Carrot-Ginger Dressing! Vegan + Gluten-Free!

NEW RECIPE! Creamy Carrot-Ginger Dressing!

FROM MY SPATTERED KITCHEN NOTEBOOK.

VEGAN + GLUTEN-FREE / OIL-FREE / STARCH SOLUTION FRIENDLY / WFPB / CAN BE SOY-FREE

I really love the tangy carrot-ginger dressing that’s served with a small salad at many of the Japanese restaurants I’ve visited.

Cashew based dressing are awesome so good! Inspired by those creamy, yummy, gingery restaurant dressings, I came up with this one.

In our home, we eat nori rolls a lot, and having this dressing made and in the fridge to serve with a little side salad is really nice! It’s also great dressed on our regular everyday salads!

You’ll find this recipe is quite adaptable! Feel free to leave out the ginger, if you want something a little more neutral. You can also play around with herbal spice mixes, or stir in a little fresh minced herb at the end!

Print Recipe

Creamy Carrot-Ginger Dressing! Vegan + Gluten-Free!

2

A creamy, delicious, mildly tangy carrot dressing! Inspired by the house dressings served at many Japanese restaurants.

Can be used on salads, bowls or anywhere you want a creamy, smooth dip.

If you don't have a strong blender, be sure to soak or boil the cashes ahead, so you end up with a smooth, creamy base.

If you don't cook with a scale, measurements are in the note section on the bottom.

Prep Time5 minutes mins

Total Time7 minutes mins

Course: Dip, Salad, Salad Dressing

Cuisine: American, Japanese

Keyword: Can be soy-free, Cashew-Based, Dressing, Gluten-Free, Oil-free, Palm-Free, Starch Solution, Vegan, WFPB

Servings: 0.75 cup

Ingredients

• 106 grams water
• 40 grams carrot
• 30 grams cashews unroasted
• 30 grams rice vinegar
• 5 grams garlic
• 24 grams miso white or chickpea
• 5 grams nutritional yeast flakes
• 1 gram salt plus more to taste
• Freshly ground black pepper to taste
• 4 grams ginger

Instructions

• Place everything except the pepper into the jar of a strong blender and process until smooth.
• Season to taste with Freshly ground black pepper and more salt, if desired.

Notes

• This dressing will thicken a bit in the fridge, so it's best to make it ahead if possible. 
• If you want an even thicker dip, add a little modified food starch while the blender is running. It thickens without heat and is a great kitchen trick! Brands I'm familiar with are E-Z Gel and Instant ClearJel.
• I usually serve this dressing as is, but it's also fun to play around with some of the dry seasoning mixes available at places like Trader Joes. Add a dash and see what you think.

 

Approximate Measurements if you're not using a kitchen scale:

• 1/2 cup water
• Small carrot
• 1/4 cup cashews, unroasted
• 2 tablespoons rice vinegar
• 1 small clove garlic
• 1 tablespoon miso, white or chickpea
• 1 tablespoon nutritional yeast
• Pinch salt, plus more to taste
• Freshly ground black pepper, to taste
• Small thumb ginger

I’m hoping to build the recipe section of this site to be a mix of new and old recipes you may have seen before. I want my best recipes culled from my old projects to have a place where I can access and share them easily, and I want a place for new recipes, too!

Click here to learn more about the kinds of recipes I create.

Click here to leave me a tip, and click here to support me on Patreon!