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).

Ingredients

  • 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

Method

  1. Measure the ingredients into a blender.
  2. Blend until smooth, at least 30 seconds.
  3. 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.)
  4. Refrigerate for at least 2 hours, preferably overnight.