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24 Carrot Gold Dressing (vegan, oil-free, nut-free, gluten-free)

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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!

24 CARROT GOLD DRESSING! vegan, oil-free, gluten-free, and nut-free plantpoweredkitchen.com

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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5 from 8 votes

24 Carrot Gold Dressing

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

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

Ginger 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.
Chickpea Miso Note: Chickpea Miso has a lovely mild flavor. There are several brands on the market, for more info see this post.
Serving suggestions: In addition to greens, this dressing is fabulous mixed into quinoa or another whole grain (like millet, sorghum, or brown rice). In the fall/ winter bowl, drizzle over freshly cooked grains with fresh veggies for a warming, comforting bowl. In the summer, use pre-cooked/chilled grains and veg for a cooling summer bowl.

video credit: Mihaela Beloreshka

photo credit: Nicole Axworthy

Disclosure

This post may include affiliate links. DreenaBurton.com is an affiliate with trusted brands, and if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.

Reader Interactions

Comments

  1. 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!

    Reply

  3. Yael Tamar says

    5 stars
    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..:-)

    Reply

  4. Stephanie Hofielen says

    5 stars
    This is seriously delicious!!! I am having it on my whole wheat spaghetti tonight. Can’t wait to share with friends. Thank you.

    Reply

      • 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

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