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 , 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 . You can link .
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
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!