Raw Vegan Carrot Cream Dressing

Carrot Cream Dressing

9 tablespoons olive oil

6 tablespoons fresh lemon juice

1 teaspoon himalaya salt

1 big carrot, juiced and the leftover carrot pulp from juicing

1/2 teaspoon chili powder

1/2 teaspoon ginger

1 teaspoon sesame oil

1/2 teaspoon nama shoyu

In a slow juicer, juice carrot. Keep the pulp.

In a small mixer, combine all the ingredients and blend till smooth.

Dressing can be kept in an airtight container for one week.