Krishna Vegan Dressing

nice, creamy krishna dressing

Krishna vegan dressing is a most favorable recipe that I discovered by watching a video of food warrior, John Joseph. Though, sadly, I couldn’t actually retrieve the recipe from his links on youtube. Plus, I noticed on the few short minutes he mentioned the dressing, he mixed 2 versions of it. The first one, which is the one in my post, was made with soaked cashew nuts and almond milk base. The second version I caught from him was with almonds and water. I tried both, I loved this one the most. I found that making this recipe with almonds, unsoaked (cuz he didn’t specify), made it gritty. This Krishna vegan dressing with the cashew base however, is refined to perfection.

My pursuit on finding this recipe became nothing short of fierce. John made this Krishna dressing look amazing, and I had to find it, the complete version at least.

I’m delighted I persevered on satisfying my craving, as it’s not an easy recipe to find. However, as I’ve learned, it’s a recipe used in a very dominate vegetarian/vegan culture of the Hari Krishna’s, which are shamanic believers of Hindi. The yogi food they live by in their culture is amazing. It’s the perfect example of food with life, food with color, food with flavor. A diet rich in dried peas, beans, sprouts, grains. Entangled flavors of lovely spices of cumin, coriander, ginger, turmeric and much more. Rice dishes, Dhal, lovely breads, potatoes, vegetables, and and and. It’s a form of cooking I’m going to delve deeper in, as I can feel, this is just the beginning for me. Believe me when I tell you, the difference you feel from the inside out from eating this food is amazing.

But, back to John Joseph. He used this recipe to mix his mouth watering kale salad, and for his lightly steamed broccoli. But really he put it on anything ‘vegetable’. I use it this way too, but I”m finding I’m using this on everything!

The perfect dressing for…

As it turns out, it makes the perfect sauce for falafel, veggie burgers, even some fresh cut bread. This is a creamy, smooth sauce that has a very mild, yet strongly appetizing flavor. This special flavor is compliments of the stand out ingredient of brewer’s yeast. I’ve heard of brewer’s yeast, but have never really worked with it.

Brewers yeast, nutritional yeast, or “Edelhefe’ (all the same product) is naturally loaded with the vitamin B’s. It’s naturally high in minerals, and is an excellent contributor for gut health. In addition, brewer’s yeast is anti-inflammatory, and good for our immune system. In fact, there are too many benefits to mention.

A lovely discovery to any diet, vegan or non vegan. Plus, its the perfect dip for sliced up vegetables like peppers and cucumbers. I’m so happy I’ve found this sauce, as I’ve found it to be almost life changing. Make yourself a nice big batch. Keep it in a stored container in the fridge, as it will keep upwards to a week. And, don’t be surprised when you can’t keep it stocked in the house, as I’m sure you’re going to love it as much as I do.

Krishna Vegan 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 Dressing
Cuisine Indian, Vegan
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 fennulk
  • 1 pinch salt


  • 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 yeast
  • and blend in the vitamix or blender until smooth and creamy, like dressing consistency. Not too thick, not too thin
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