In a food processor or blender, place the cloves of garlic and slices of ginger, and process for 30 seconds. Scrape down the sides of the container, add the tahini, lemon juice, miso, turbinado sugar, powdered kelp, and cayenne pepper, and process for an additional 30 seconds. In a measuring cup, combine the water and flax oil, and while the machine is running, slowly drizzle the mixture in. Continue to process the mixture an additional 1-2 minutes or until smooth and creamy. Transfer the dressing to an airtight container and store in the refrigerator for 3-5 days.
Yield: 2 Cups
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