• 1 medium carrot, peeled and roughly chopped
• ¼ cup vegetable oil
• 2 tbsp diced onion
• 2 tbsp fresh ginger
• 2 tbsp rice wine vinegar
• 2 tbsp tamari / soy sauce
• 1 tbsp mirin
• 1 tbsp white miso paste
• 1 tbsp sesame oil
• 1 clove garlic, minced

Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

adapted from Vegangela.