Almond Salad Dressing

This recipe originally comes from Krishna Lunch at the University of Florida. I've tweaked the amounts slightly (and suggested some optional ingredients) to try to achieve a taste closer to what I remember from eating Krishna Lunch many years ago.


Yields roughly 1.5 cups.


  1. Put the dry ingredients into a blender.
  2. Add the liquids and blend for 30 seconds.
  3. Taste. If it's too thick, add a small amount of extra water and blend briefly. (Note that it will thicken with refrigeration.)
  4. Adjust the flavor if desired using the optional ingredients.
  5. Refrigerate for at least 2 hours, preferably overnight.