Vegan Green Goddess Dressing is creamy and full of fresh herbs. It’s delicious on salads or as a dip. This dairy-free and oil-free recipe is easy to make in your blender in minutes.
I was always intrigued by Green Goddess dressing because of its vibrant color.
But unfortunately I discovered that the classic version contains dairy, eggs and anchovies!
However, after figuring out how to make a vegan Cashew Ranch Dressing, I decided to tackle a Green Goddess makeover as well.
Why is it called Green Goddess?
According to The Palace and the Green Goddess, the famous salad dressing was invented at the Palace Hotel in San Francisco.
Chef Philip Roemer is said to have invented the dressing in 1923 to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, “The Green Goddess.”
And while the Garden Court restaurant at the Palace Hotel is really beautiful, I’ll be enjoying Vegan Green Goddess Dressing at home.
Does Green Goddess contain avocado?
While some versions of Vegan Green Goddess Dressing contain avocado, I wanted to stay true to the original and use fresh chives, parsley, and tarragon to make it green.
And instead of a mayonnaise base, I decided to use cashews and a vegan “buttermilk” made from non-dairy milk and apple cider vinegar.
I learned this method for making “buttermilk” from watching The Sexy Vegan make mashed potatoes.
All you have to do is stir a little apple cider vinegar into your plant milk of choice (I prefer soy), and it will curdle like buttermilk!
In addition to leaving out the mayonnaise, miso paste takes the place of anchovies in this Vegan Green Goddess Dressing.
I used white miso paste, but you could also use yellow.
And if you prefer a soy-free dressing, you can use chickpea miso instead.
You’ll find all these versions in the refrigerated section of specialty and Asian markets.
Vegan Green Goddess Dressing Ingredients
- non-dairy milk
- apple cider vinegar
- raw cashews
- lemon juice
- miso paste
- fresh chives
- fresh parsley
- fresh tarragon
- salt and pepper
And it’s so easy, you can make avocado-free Green Goddess Dressing whenever you want in only a few minutes.
All you do is blend the ingredients until completely smooth and refrigerate the dressing until you’re ready to enjoy it.
Vegan Green Goddess Dressing Recipe
Since the dressing is thick and creamy, when using it on salads, it’s best to stick with Romaine or kale rather than delicate spring greens. Or you can drizzle it over roasted vegetables.
It’s also great for potlucks as a dip with assorted vegetables and potato chips.
If made in advance, Vegan Green Goddess Dressing will last refrigerated for a few days. Give it a quick stir if it separates.
Vegan Green Goddess Dressing (Oil-Free)
- 1 cup unsweetened non-dairy milk , (I prefer organic soy)
- 1 Tablespoon apple cider vinegar
- 1 cup raw cashews, (soak in hot water for 30 minutes if you don't have a high-speed blender)
- 1 Tablespoon lemon juice
- 1 clove garlic
- 1 Tablespoon miso paste, (white, yellow, or chickpea)
- 1/4 cup fresh chives
- 1/4 cup fresh parsley
- 1 Tablespoon fresh tarragon
- salt, to taste
- pepper, to taste
- Combine the non-dairy milk and apple cider vinegar in a cup or small bowl. Stir and let rest for 5 minutes.
- Add the milk mixture and all the other ingredients to a high-speed blender such as a Ninja. Blend until very smooth.
- Transfer the dressing to a container and refrigerate, covered, until ready to use.