Spicy Carrot-Miso Dressing

Ingredients for Spicy Carrot-Miso Dressing

• 2 medium carrots, chopped if using a high-powered blender (about 190g ), grated if using a regular blender

• 120ml filtered water

• 60ml raw cashews

• 60ml olio extravergine di oliva

• 45ml freshly squeezed lime juice

• 1 (3-inch) piece spring onion, white and light green parts only, coarsely chopped

• 1 (1/2-inch) slice of a large garlic clove

• 1/2 teaspoons fine sea salt, plus more to taste

• 1 teaspoon tamari, plus more to taste

• 1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice

• 1 tablespoon unpasteurized chickpea miso or sweet white miso

• 1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)

• 1/8 teaspoons cayenne pepper, plus more to taste

Combine the carrots, water, cashews, olive oil, lime juice, spring onion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.

Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.

Avvertenza

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