Vegan Krishna Dressing

This is a wonderful dressing to add to any dish. From steamed vegetables, to a delicious salad, to the perfect falafel dressing. It's a unique, creamy dressing that will always be in your fridge.
Course Salad
Cuisine Indian
Keyword Dip, Homemade, Salad, vegan
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 jar


  • 1/2 cup cashews soaked overnight
  • 2 TBS olive oil
  • 1/4 cup almond milk or water if you prefer
  • 1/4 cup nutritional yeast
  • 1 TBS mustard
  • 3-4 TBS soy sauce
  • 1-2 tsp fenugreek optional
  • 1 pinch salt
  • 1-2 TBS kombucha or amino acid liquid


  • First step is to soak your cashew's over night. Rinse the water, drain and set aside
  • assemble the rest of the ingredients and begin
  • mix the olive oil in with the soaked nuts
  • add your mustard
  • add the almond milk, and nutritional yeast
  • and blend in the vitamix or blender until smooth and creamy, like dressing consistency. Not too thick, not too thin


note:  fenugreek is hard to find in my region, unless I go to a Bazaar, which is not close by.  So, you can make this recipe with or with out fenugreek and not miss too much.