Everyday hundreds of people asking me about our salad dressing and I’m almost suffering from dehydration due to too much talking (answering) about this revered almond dressing. So folks here it is!!!
Krishna Lunch’s Almond Dressing
1-1/2 cups almonds
1-1/2 cups nutritional yeast
2 cups water
1-1/2 cups sunflower oil
1/2 cup Bragg’s amino acids (or soya sauce if you don’t like braggs)
1 teaspoon hing (asafetida) (you can buy this at wards or any indian store)
Put all of this in a blender or food processor until it’s creamy. Now there you go, enjoy, share and serve this with love 🙂
nutritional yeast??? what is that? I never heard about that before… I want to make it 🙂
Nutritional Yeast:
Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. Sprinkle some on hot popcorn or garlic bread, or add a generous spoonful to a stir fry or pasta sauce. Nutritional yeast is also the only reliable food source of vitamin B12, so if you’re vegan, it’s a good idea to add some to your food regularly. Nutritional yeast can be found in the bulk or supplement section of your health food store. You can look for either nutritional yeast flakes or powder, but be sure you don’t get brewer’s yeast by mistake, as its quite similar in appearance.
I just tried making this, and it just doesnt seem right. It seems to be too runny. I followed the exact directions, but the flavour seems to be a little too strong. Is there anything else i should try?
I bought all the ingredients to make this and it came out looking brown instead of the normal light yellow, creamy substance. Also, does soya taste a lot different than the bragg’s amino acids, because that seemed to overpower the dressing.
I made this dressing at the temple, and it was wonderful. I did add a few more nuts than it called for to reach the consistency desired. Here, we can not offer it to the Deities, Radha-Golokananda, but we can offer it to the picture. Regarding using soy sauce instead of bragg’s…I have tried both and it seems to work well. But I guess that can be a matter of preference. As far as the color, mine looks a little brown, too, but who cares….the flavor is great. I am sure Krishna is pleased.
your servant,
Damodara Priya dd
I made this recipe to a T but it came out way too thick, brown and salty. Perhaps the concentrations of ingredients were mistyped?
me too, emily! i’ve tried it 3 times. very thick and way too strong and toooo brown. i’m not sure what we should try less of.
I tried it also, and the taste was just not right… Mine was also runny and not creamy at all… Has anyone figured out what the problem is after trial and error?
If it’s runny:
Try to use 1 cup of water instead of 2, and also try to used more nuts if you think that it’s runny or not creamy, depends on the consistency that you want.
If it’s too creamy:
Add more water and a little bit of oil.
I don’t have any problem w/ this recipe at all, if ever, it’s more likely on the consistency which is very easy to figure out. Once you made some adjustment, of course, you need to adjust some of the ingredients too, like the brag or soy sauce, you do the math.
Is it possible to substitute yeast with something else or skip it?
I use this recipe all the time to make the dressing, and it always turns out perfect and AMAZING. YUM! THANK YOU!
1/2 cup almonds
1/2 cup extra virgin olive oil or 1/2 cup sunflower oil
5/8 cup water
1/4 cup nutritional yeast
1 1/2 tablespoons Braggs liquid aminos
1/8 teaspoon hing (“asafetida”)
Blend all ingredients with half of the water in a blender.
When almonds are pureed, add remaining water a little bit at a time until desired thickness. Dressing should appear thin as it will thicken upon sitting for more than a half hour.
Thank you for posting this wonderful recipe! Hare Krishna!