MAKES: ABOUT 1½ CUPS
TIME: LESS THAN 10 MINUTES
Nutty and loaded with heart-healthy fats, this umami-packed dressing is delicious year-round but is especially comforting on cool-weather veggies such as pumpkin, kale, or crisp shredded cabbage. Red miso is richer and bolder than white (shiro) miso and stands up to earthy almond butter. Try it as an alternate dressing on the Vanessa Kabocha Salad (page 157).
2 medjool dates
⅔ cup hot water
2 heaping tablespoons red miso
¼ cup raw almond butter
2 tablespoons hemp seeds
1 clove garlic, peeled
2 teaspoons minced fresh ginger
1 Soak the dates in the hot water for 5 minutes. Pull apart the dates and remove and discard the pits. Dump the dates and the water into a blender.
2 Add the remaining ingredients and pulse until completely smooth. Cover and chill for 10 minutes; this dressing will thicken a bit, and chilled overnight it will thicken even more. If desired, thin the dressing by whisking in a spoonful of cold water. Store chilled and use within 3 days.
Large, tender medjool dates are my favorite for adding caramel-like sweetness to nutty foods, but you can substitute 3 to 4 average-size common brown dates in this recipe.