carrot-cashew-ginger dressing

"This Raw Experience classic is zingy and creamy. Some people even eat it as a soup." Makes 2 1/2 cups

Ingredients: 6 carrots 1-inch piece fresh ginger 2 Tablespoons soaked cashews, drained 2 Tablespoons Bragg Liquid Aminos Process carrots through a juicer into a large measuring cup (you should have approximately 2 cups) Reserve 1/4 cup of carrot pulp from juicing the carrots. Process the ginger through a juicer into the bowl of a food processor. Add the carrot juice, cashews and process until smooth. Add the reserved carrot pulp and Braggs and pulse once or twice to combine. The dressing can be covered and refrigerated for up to 2 days.

Linda Mahns

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