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Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost. Try this on grains, too!

From Plant-Powered Dressings

[PDF version of the ebook here]


  • ½ cup carrot, cut into discs or small chunks

  • ⅓ cup water
  • 1½ tbsp red wine vinegar
  • 1 - 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


  1. Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.

    Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.

Comments (5)

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farid Rozzco3 weeks ago
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Karen2 months ago
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Had been looking for a new healthy dressing. I used white soybean miso. The recipe is fantastic and a beautiful color. The whole family loved it!

Keri2 months ago
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Delicious!! Used baby carrots to make it easy and it’s wonderful. Great recipe!

Francois4 months ago
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I made the recipe pretty much as is and it was delicious on a grain bowl. We are adding it to our “rotation” of dressings. Well done!

Vitalii5 months ago
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about the author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit

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