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Spicy Carrot-Miso Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant spicy carrot-miso dressing is a versatile addition to your plant-based repertoire, offering a perfect balance of earthy sweetness and umami depth. The combination of fresh carrots and creamy cashews creates a luxuriously thick texture without the need for dairy, while the ginger and cayenne pepper provide a gentle, warming heat. It is a fantastic way to brighten up simple leafy greens or roasted root vegetables with a punch of fresh, zingy flavour.

As a completely vegan dressing, it relies on unpasteurised miso and tamari to provide a savoury richness that complements the citrusy lift of fresh lime. This recipe is ideal for meal prep, as it keeps well in the fridge and can be used as a dip for crudités or a sauce for nourishing buddha bowls. It is a nutrient-dense, homemade alternative to shop-bought dressings that is both simple to prepare and naturally gluten-free.

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Ingredients for Spicy Carrot-Miso Dressing

  • 2 medium carrots, chopped if using a high-powered blender (about 190g ), grated if using a regular blender

  • 120ml filtered water

  • 60ml raw cashews

  • 60ml extra-virgin olive oil

  • 45ml freshly squeezed lime juice

  • 1 (3-inch) piece spring onion, white and light green parts only, coarsely chopped

  • 1 (1/2-inch) slice of a large garlic clove

  • 1/2 teaspoons fine sea salt, plus more to taste

  • 1 teaspoon tamari, plus more to taste

  • 1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice

  • 1 tablespoon unpasteurized chickpea miso or sweet white miso

  • 1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)

  • 1/8 teaspoons cayenne pepper, plus more to taste

How to make Spicy Carrot-Miso Dressing

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Combine the carrots, water, cashews, olive oil, lime juice, spring onion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.

Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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