Carrot Dressing

Back to Absolutely Macro

2 cups water for cooking

2 cups carrots, sliced in 1/8 inch rounds

2 T. tahini
2 tsp. shoyu
2 tsp. ume paste
2 tsp. walnut oil, or other non-flavored oil (optional)

Bring water to a boil with carrots and cook, uncovered, 8 minutes. Reserve the liquid and add carrots to a food processor along with tahini, ume, oil and shoyu. Blend until smooth and then add cooking liquid a little at a time until the dressing is the consistency for pouring. Cool Makes 2 cups.