Almond Salad Dressing
(“Krishna Dressing”)
This recipe originally came from Krishna Lunch at the University of Florida, but I’ve made many small adjustments over the years to try to achieve a taste closer to what I remember. The original recipe doesn’t include vinegar or almond extract, but I think these help to balance the flavor.
Makes roughly 1.5 cups (~10 servings).
| 42 g almonds | blend until smooth, adding water if too thick | refrigerate overnight |
| 25 g nutritional yeast | ||
| 1⁄8 tsp (0.7 g) asafetida | ||
| 1⁄4 tsp (2.5 g) salt | ||
| 2⁄3 cup sunflower oil | ||
| 3⁄4 cup water | ||
| 1 1⁄2 Tbsp Bragg Liquid Aminos | ||
| 2 tsp white wine vinegar | ||
| 1⁄8 tsp almond extract |
- 42 g almonds (1⁄2 cup powdered or a loosely-packed 1⁄3 cup whole)
- 25 g nutritional yeast (1⁄3 cup)
- 1⁄8 tsp (0.7 g) asafetida (hing)
- 1⁄4 tsp (2.5 g) table salt
- 2⁄3 cup sunflower or safflower oil
- 3⁄4 cup water
- 1 1⁄2 Tbsp Bragg Liquid Aminos (or soy sauce, or Bragg Coconut Liquid Aminos to avoid soy)
- 2 tsp white wine vinegar
- 1⁄8 tsp almond extract
- Measure the dry ingredients into a blender.
- Add the liquids.
- Blend until smooth, at least 30 seconds.
- Taste. If it’s too thick, add a small amount of extra water and blend briefly. (Note that it will thicken a bit with refrigeration.)
- Refrigerate for at least 2 hours, preferably overnight.