Almond Salad 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.

Time: 10 minutes + overnight refrigeration

Yield: 1.5 cups (10 servings)

  • 42 g (1⁄2 cup powdered or 1⁄3 cup whole) almonds
  • 25 g (1⁄3 cup) nutritional yeast
  • 1⁄8 tsp (0.7 g) asafetida (hing)
  • 1⁄4 tsp (2.5 g) table salt
  • 2⁄3 cup sunflower

    Substitutions: safflower oil, any light neutral-tasting oil

  • 3⁄4 cup water
  • 1 1⁄2 Tbsp Bragg Liquid Aminos

    Substitutions: soy sauce, Bragg Coconut Liquid Aminos (to avoid soy)

  • 1 tsp rice vinegar

    Substitutions: white wine vinegar

  • 1⁄8 tsp almond extract
  1. Measure the ingredients into a blender.
  2. Blend until smooth, at least 30 seconds.
  3. Taste and adjust thickness and flavors.

    Flavor-wise, I find that it sometimes needs a bit more Liquid Aminos or vinegar. If it’s too thick, add water a little bit at a time. Note that the dressing will thicken somewhat with refrigeration. The thickness can also be adjusted just before serving by adding water and shaking or stirring the dressing to mix.

  4. Refrigerate for at least 2 hours, preferably overnight.