Anyone who attended the University of Florida is probably familiar with Krishna lunch. The local Hare Krishna community provides hungry gators with affordable and vegan-friendly lunch options Monday through Friday on the Plaza of the Americas. The best part of this Gainesville favorite is the Krishna Salad Dressing recipe.
This salad dressing is so cheesy and creamy, it always kept me coming back for seconds and even thirds! This recipe is my attempt to mimic the delicious dressing served at Krishna lunch. It may not be a perfect replica but it is still one of my favorite salad dressings on earth.
The Krishna Salad Dressing Recipe is a delicious addition to any salad. It will give any dark leafy green a savory and cheesy flavor. Try it on a side salad with our Vegan Eggplant Lasagna. Getting your greens just got a whole lot easier!
Prep Time and Serving Size
Total time: 5 minutes
Serving size: ¼ cup
Number of servings: 6
Equipment and Utensils
Ingredients
- ½ cup almonds
- ½ cup olive oil
- ¾ cup water
- ¼ cup nutritional yeast
- 2 tablespoons soy sauce
- ⅛ teaspoon hing (asafoetida)
Directions
- Measure and place all of the ingredients in a blender.
- Blend the ingredients together until smooth.
- Serve as a dressing or dip for delicious cheesy flavor.
Enjoy!
Be sure to check out our other Vegan Recipes.
Be the first to comment