Carrot Ginger Miso Dressing – Vegan

Sharing is caring!

This Carrot Ginger Miso Dressing is quickly becoming one of my favorite dressings of all time. It’s rich and creamy without any dairy (it’s vegan)! Pour it over salads or use it as a dipping sauce for veggies. The recipe couldn’t be simpler, it has only 5 ingredients and 1 step!

How to Make Carrot Ginger Miso Dressing

From start to finish the salad dressing will take you only 5 to 10 minutes (depending on how fast you can peel the ginger)!

Step 1: Peel the fresh ginger. Peeling fresh ginger can be a challenge because of its irregular shape. It’s hard to peel the skin in between the branches. (See my tips to peel ginger below). Next peel the carrot.

Step 2: Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. I like using the Vitamix. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it’s done.

There are two ways to peel ginger.

1. Using a Peeler
2. With a Spoon

Using a peeler to shave the ginger is faster than peeling it with a spoon. But if you aren’t careful you can cut yourself. Slice the ginger into straight peices to make it easier to peel. If you cant get every little bit of skin off, don’t worry. As long as you get most of it off the dressing will still be tasty.

It’s definetly safer to peel ginger with the back of a spoon. Turn the spoon over in your hand so that the back of the spoon is facing up. Use the tip of the spoon to scrape off the skin. You’ll be surprised at how well this works!

How Long Does Miso Dressing Last?

This dressing is so good it has never lasted long enough in my fridge to go bad. But you can keep it in the fridge for seven days. It’s perfect to make on the weekend so that you have salad dressing all week long!

Creamy dressings also freeze well. So you can also freeze it. I recommend freezing the dressing in ice cube trays for perfectly frozen portions.

Benefits of Miso Paste

Did you know that miso paste is full of minerals, vitamin B, E and folic acid? The most beneficial thing about miso is that it’s fermented. Fermented food provide your gut with probiotics. These friendly bacteria help us digest our food and create our own B vitamins! Miso paste is loaded with gut healing bacteria.

Ingredient Substitutions and Tips

• If you’re avoiding soy you can use chickpea miso instead of regular miso paste.
• If the dressing is too salty or acidic for you add more carrots and sesame oil.
• If the dressing isn’t salty enough add an additional teaspoon of miso paste.

More Healthy Dressing Recipes

• Oregano Vinaigrette
• Vegan Green Goddess Dressing
• Dairy Free Vegan Ceasar Dressing
• Vegan Balsamic Vinaigrette with Dijon Mustard

Carrot Ginger Miso Dressing

This 5 ingredient ginger miso dressing is better than the restaurant! It's thick and creamy with just the right amount of saltiness and sweetness. Pour it over salads or use it as a dip for veggies!

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Asian, Plant Based, Vegan

Keyword: carrot ginger miso dressing, detox, gluten free, gut health recipe, vegan

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 8 2 Tbsp

Calories: 28kcal

Author: Maren Epstein

Cost: $6.00

Equipment

• Vitamix

Ingredients

Carrot Ginger Miso Dressing

• 1 small Carrot peeled and roughly chopped
• 1/4 C Toasted Sesame Oil
• 1/4 C Rice Vinegar
• 3 T Mellow White Miso
• 1-2 Inches Ginger 2-3 Tbsp

Instructions

• Peel the fresh ginger using the back of a spoon or peeler. Peeling fresh ginger can be a challenge because of its irregular shape. (See my tips to peel ginger in post). Next peel the carrot.
• Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it's done.

Notes

This dressing will last for up to 1 week in the fridge. 

You can freeze the dressing for up to 3 months in ice cube trays for perfect portions. 

If you are avoiding soy you can use chickpea miso instead of soy based miso.

Nutrition

Calories: 28kcal

Tried this recipe?Follow me @eatingworks or tag #eatingworks – show me what your cooking!