Ingredients
1 cup carrots (roughly chopped)
1 tbsp ginger (roughly minced)
3 tbsp shallot (roughly chopped)
1 tbsp organic miso (mellow white or chickpea)
1 tbsp tahini
2 tbsp coconut aminos
2 tbsp organic rice vinegar
⅓ cup water
Directions
1
Add all ingredients to a blender or food processor and blend until carrots are blended.
2
Taste for additional flavors of choice (more ginger, an additional tablespoon of shallots, or more coconut amino acids).
3
Pour over your favorite leafy greens!
Chef's Notes
Substitutions
Use organic reduced-sodium tamari in place of the coconut aminos.
Use yellow or white onion in place of shallots.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
1 cup carrots (roughly chopped)
1 tbsp ginger (roughly minced)
3 tbsp shallot (roughly chopped)
1 tbsp organic miso (mellow white or chickpea)
1 tbsp tahini
2 tbsp coconut aminos
2 tbsp organic rice vinegar
⅓ cup water
Directions
1
Add all ingredients to a blender or food processor and blend until carrots are blended.
2
Taste for additional flavors of choice (more ginger, an additional tablespoon of shallots, or more coconut amino acids).
3
Pour over your favorite leafy greens!
