Vegan I Gluten Free Serves: 1 1/2 cups
Time: 10 minutes
3 tbsp. red miso paste
1/2 cup olive oil
1/2 cup filtered water
1/2 lemon, juiced
1 clove garlic, sliced
1 tbsp. apple cider vinegar
1 tbsp. organic tamari sauce
2 inch piece fresh ginger, peeled & sliced
Place all ingredients into a food processor and mix on medium for 1-2 minutes, until well combined. Let the dip rest in the fridge to thicken.
Keep in an airtight container in the fridge for 7-10 days. Stir well before serving.
Makes a great vegetable dip, salad dressing, & veggie bowl sauce!