Hi guys! Today I’m sharing the 24 Carrot Gold Dressing from Plant-Powered Dressings.
I’ve had great feedback on the dressings ebook, and wanted to share a sample with you all.
Since this 24 Carrot Gold Dressing is so colorful and vibrant, and we are stepping into summer with all its gorgeous produce, this is a dressing I think you’ll love and use over and over – and over!
When I was creating this collection, I wanted to offer a good amount of variety in flavors and ingredients, without overcomplicating the recipes.
This carrot-based recipes is a good example. It uses basic raw carrots, along with a mix of healthy seasonings, to puree into a creamy, vibrant dressing.
Isn’t that color gorgeous? Every time I see this photo, I can’t help but repeat in my head “that’s gold Jerry, GOLD!“
aaaaand that’s why it boasts the name: 24 Carrot Gold Dressing!
To make the dressing, a high-speed blender is definitely a bonus. It just blitzes everything so quickly and smoothly.
I use the twister jar to my Blendtec, because it does such a superb job with small batch purees like this.
If you don’t have a Blendtec, another blender will work. You just may need to double the batch – and also blend longer, longer.
Here’s a vid to show you how!…
More on the ebook here. You can link straight to purchase here.
Enjoy this recipe, kids! x Dreena
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24 Carrot Gold Dressing
Ingredients
- 1/2 cup raw carrot cut in discs or small chunks
- 1 – 1 1/2 tbsp tahini use full 1 1/2 tbsp for fuller flavor
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp fresh ginger roughly chopped
- 1/4 tsp sea salt rounded
- 1/2 tbsp chickpea miso (see note) can substitute another mild miso, such as brown rice or barley
- 1 tbsp pure maple syrup
- 1/3 cup water
Instructions
- Using a standing blender (high-powered works best to smooth, but regular blender will also work, just puree longer), puree all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.
Notes
video credit: Mihaela Beloreshka
photo credit: Nicole Axworthy
Sandra says
Would ginger from a jar work?
Dreena says
Hi Sandra, yes for sure. I don’t tend to use jarred ginger/garlic in recipe testing but if you use it, go for it!
Trisha says
Wow, that dressing is very tasty…I love it! I don’t like Tahini, but I don’t mind it in this dressing. I am baking your bunt cake right now! We implemented lots of your receipes into our daily cooking. Thank you for sharing work and talent.
Dreena says
Just wonderful to read this, thank you Trisha
Brenda says
I made this today and I LOVE it! I doubled all of the ingredients EXCEPT the water. I also used a little extra fresh ginger. Thanks for sharing this, Dreena!
Dreena says
Excellent! So happy to read that, thanks Brenda
Lori says
I like to add about a half teaspoon turmeric to this dressing, so good!
Dreena says
that’s a great idea!
Yael Tamar says
You are so creative in giving names for your recipe.. This one is really awesome , it attracted me first and when i went through the recipe its fantastic. Am going to have this menu for my next salad..:-)
Stephanie Hofielen says
This is seriously delicious!!! I am having it on my whole wheat spaghetti tonight. Can’t wait to share with friends. Thank you.
Dreena says
oh nice idea! Thanks Stephanie!
Stephanie Hofielen says
I forgot to mention – I had run out of red wine vinegar and used balsamic vinegar instead. Also doubled the quantities to work in the Vitamix. Thanks again. S
Linda from Veganosity says
I love the name and the color of this dressing, Dreena! I’ll be making it for my next salad.
Dreena says
thanks so much, Linda!
Coll says
Hi my daughter is allergic to sesame seeds, any suggestions for tahini alternative? Tia
Dreena says
Hi Tia, if you can eat cashews, I’d substitute raw cashew butter or even raw almond butter. You may want to reduce the maple syrup if using those, bc they are naturally sweeter.
tara davis says
I love this dressing! I bought the Dressing Cookbook and it’s so fun. Lots of diverse dressings and all super healthy and yummy. thanks Drenna for this easy and inexpensive creation!
xox
Dreena says
ohhh, thanks Tara!
Cadry says
Wow, this sounds wonderful! I’ve been really into tahini-based dressings lately, and I am sure they’d pair beautifully with carrots.
Dreena says
Thanks Cadry! I love tahini and carrots together, can’t explain why but also just a tahini dressing on grated carrots so good to me.
Trinity says
What a fabulous dressing.
I really adore your use of ingredients in this… sounds amazing.
Dreena says
thanks so much, Trinity! (I can almost hear you saying that, love your voice) 🙂
Jenn says
I am loving the creative title of this recipe. And it’s such a gorgeous dressing. I would drizzle this on everything!
Dreena says
Thanks Jenn – and yes, it’s good on so much!
Allison says
I made this today and loved it! Had it on a big salad, it was a big hit and super easy to make. I doubled it so it would blend in my vitamix and it worked perfectly.
Dreena says
Joy! Love to hear it, thanks for sharing, Allison
Bonnie says
Love this, made many times. Have your eBook PP Dressings, they’re all faboo! Tonight did a mash-up of creamy orange drsg and this. Drizzled on beets w/ bulgur, loads of homegrown lettuce, red onion, and couple handfuls chickpeas. To. Die.For. You’re the best, the original V gal. Thnks
Sarah says
Oh, I love this! It looks so creamy and refreshing.
Dreena says
thanks Sarah!
Molly says
Do you have to cook the carrots first?
Dreena says
hi Molly – nope, straight up raw!
C says
I don’t have chickpeas miso. Can I use regular?
Dreena says
for sure! Just use a mild miso, like a brown rice or barley – I think I have that note in the ingredients but will double check and add if not. Enjoy!