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