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

• 1/2 cup powdered almonds (or 1/3 cup whole almonds, maybe slightly less, ground to a loose powder)
• 1/3 cup nutritional yeast (currently I'm using Anthony's brand)
• 1/8 tsp asafoetida powder
• 1/4 tsp table salt
• 1/2 cup sunflower or safflower oil
• 2/3 cup water
• 1.33 Tbsp Bragg Liquid Aminos
• 1 tsp rice vinegar

• 1/8 tsp almond extract (optional)
• 1/2 tsp yeast extract (e.g., Vegemite) (optional)

Yields roughly 1.5 cups (~10 servings).

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 additional Bragg, vinegar, and/or the optional ingredients.
5. Refrigerate for at least 2 hours, preferably overnight.