Serve over vegetable crudites, as a dip for appetizers, as a salad dressing, or over zucchini noodles and chopped veggies.
1inch ginger, grated (a bit more if you love ginger)
1 cupolive or flax oil
2 teaspoonstoasted sesame oil
3 tablespoonsmellow white miso
6pitted medjool dates
2 tablespoonstamari or nama shoyu
1⁄2 cupwater (more if you want the dressing thinner)
Blend all ingredients in a high-speed blender until creamy and emulsified.