Servings: Yield: Recipe makes about 1 ½ cups. Store covered in the fridge for 4 to 5 days.

Ingredients Ingredients
2 medium carrots (about 1 1/3 cups chopped) 2 medium carrots (about 1 ⅓ cups chopped)
1 Tbsp. grated ginger (about a 1-inch piece) 1 Tbsp. grated ginger (about a 1-inch piece)
1 1/2 Tbsp. tamari (or soy sauce) 1 ½ Tbsp. tamari (or soy sauce)
1 1/2 Tbsp. rice vinegar (or white vinegar) 1 ½ Tbsp. rice vinegar (or white vinegar)
1/3 cup water ⅓ cup water
1/4 cup onion (white or yellow) ¼ cup onion (white or yellow)
1 Tbsp. tahini 1 Tbsp. tahini
1 Tbsp. pure maple syrup 1 Tbsp. pure maple syrup
1 Tbsp. white miso 1 Tbsp. white miso

Peel and roughly chop carrots. Peel ginger.
Add all ingredients to a food processor (or high-powered blender) and blend/pulse until smooth.
Adjust flavors as necessary and salt to taste if desired.

Customize: Feel free to start with the base ingredients (carrot, ginger, tamari, rice vinegar, and water) then continue with the other additions from there. I enjoy all the extra flavors but you can cut back as desired. It's a versatile recipe.  Customize: Feel free to start with the base ingredients (carrot, ginger, tamari, rice vinegar, and water) then continue with the other additions from there. I enjoy all the extra flavors but you can cut back as desired. It's a versatile recipe.
Serving: Enjoy it on salads or as a fresh veggie dip.  Serving: Enjoy it on salads or as a fresh veggie dip.