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Summer Salad with ‘Krishna’ Almond Dressing

Salad dressing is a huge element of any plant-based salad. It makes or breaks it, and the right salad dressing can give the bowl body and allow you to stay fuller for longer. I’m always looking for new dressings for my salads and my sister told me about this delicious almond dressing she used to have in college served by Hare Krishna. The original recipe is fully plant based known for its almonds, nutritional yeast and hing. My take on it is oil free and with the addition of slight sweetness from maple syrup.

Now don’t get me wrong. I don’t have anything against oils. But given the option, I’d much prefer to get my fats from whole sources such as nuts. As such, I made this recipe without olive oil, which the original recipe suggests. I also added a bit of maple syrup, which nicely balances the liquid aminos.

If you do not have liquid aminos, soy sauce would work fine. The Braggs liquid aminos are slightly milder, so you may need to use less soy sauce if you are substituting.

Hare Krishna or ISKCON is known for serving delicious vegetarian food. The original recipe was served in Gainesville, Florida and can be found here.

Why this dressing is so healthy

Nutritional Yeast

Nutritional yeast is a type of yeast that is used often in vegan cooking for its naturally “cheesy” flavor. It is a complete source of protein. Just 1 tablespoon of nutritional yeast contains 2 grams of protein. It is also fortified with many B vitamins and essential nutrients. For vegans and vegetarians, nutritional yeast is helpful to prevent against B-12 deficiency.

Almonds

Almonds are also a great source of vegan protein and healthy fats. This is important because it helps keep you fuller for longer. Plus, it adds to the creamy consistency of the salad, making it irresistible.

Asafoetida

Asafoetida, or hing, is a spice commonly used in Indian cooking. It has a pungent odor, so a little goes a long way! In ayurvedic medicine, asafoetida is supposed to aid in gas and digestion and can be used to reduce symptoms related to IBS. It also is a good source of antioxidants.

To Prepare the Salad

  • 1 can kidney beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 1/2 cup roasted corn ( I used frozen)
  • 2 small vine ripened tomatoes (chopped)
  • 1/2 red onion, sliced
  • 3 Persian cucumbers, sliced
  • 1 package mixed greens (I used spinach and arugula)

Divide the ingredients between 4 bowls or containers. Top with the Krishna almond dressing (recipe below) and serve or store to eat later in the week!

Print Recipe

Krishna Almond Salad Dressing (oil-free)

Recipe inspired by Hare Krishna almond salad dressing
Prep Time5 minutes
Cook Time1 minute
Course: Condiment
Cuisine: American
Keyword: dressing, salad dressing, vegan
Servings: 4 servings

Ingredients

  • 1 cup almonds soaked for 30
  • ¼ cup nutritional yeast
  • 1/4 tsp Asafoetida powder
  • 1 tbsp Braggs liquid amino or soy sauce
  • 1 tsp Maple syrup
  • 1 cup water

Instructions

  • In a blender or blender cup, soak the almonds for 1 hour (optional)
  • Add the remaining ingredients and puree until smooth
  • Add water as necessary for a thinner consistency.
  • Taste and adjust salt as desired.
  • Store in an airtight container for up to a week or serve on salad!

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