Carrot Ginger SauceThis Carrot Ginger Sauce makes a nice topping for various loaves and veggie burgers.  It is bright orange and tastes of ginger and vinegar — it tastes like gourmet ketchup, and can be used anyplace you would use ketchup.

This is based on a recipe called Creamy Ginger Dressing from the cookbook Friendly Foods by Brother Ron Pickarski.

Friendly Foods was one of the first vegan cookbooks I owned. Brother Ron Pickarski’s recipes are sometimes elaborate — though this one is quick! — and always delicious. Pickarski is a clever and innovative recipe inventor.  For example, he makes a gorgeous yellow pastry sauce from cooked yellow bell peppers, and he combines several sauces to make a creamy vegan stroganoff sauce that cannot be beat!  I liked reading about how his team went to the Culinary Olympics, and the innovative foods that they cooked there.

Usually I make this sauce with raw carrots, but in the picture I used cooked carrots instead.  The sauce comes out even creamier that way.

Carrot Ginger Sauce - a tomato-free alternative to ketchup

Carrot Ginger Sauce - a creamy, raw, tomato-free alternative to ketchup
Prep Time2 minutes
Cook Time2 minutes
Total Time4 minutes
Course: sauce
Servings: 2 -3 cups
Author: Valerie Mates


  • 2 tablespoons peeled ginger or 1 tablespoon dried ground ginger
  • 1 cup peeled chunks of carrots or baby carrots
  • 1/3 cup chunks of celery
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1/4 cup miso OR 1 scant teaspoon salt
  • 1/4 cup cider vinegar
  • 1 teaspoon dried basil
  • pepper to taste


  • Place all ingredients in a blender and blend until the sauce is smooth. It may take several minutes.
  • For a smoother sauce, cook the carrots ahead of time.



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