24-Carrot Gold Dressing

Oil-Free Vegan Salad Dressing

½ cup carrot, cut into discs or small chunks

⅓ cup water

1½ tbsp red wine vinegar

1 to 1½ tbsp tahini (use full 1½ tbsp for richer flavor)

1 tbsp pure maple syrup

½ tbsp chickpea miso

½ tsp fresh ginger, roughly chopped

¼ tsp (rounded) sea salt

purée all the ingredients until very smooth.

Serve, or refrigerate.

Will keep about 4 to 5 days in the fridge.

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