Creamy Oil-Free Vegan Green Goddess Dressing

Special diet: gluten-free, oil-free, soy-free option, vegan

Packed with vibrant fresh herbs, this vegan Green Goddess Dressing is quick and easy to make in your blender without a drop of mayo or dairy. Enjoy it as a dip or drizzle it on salads.

Bowl of Green Goddess with platter of raw vegetables in the background

If you're a fan of creamy dips and dressings like Ranch or French Onion, this is the recipe for you. And once you taste the fresh flavors, you'll never want to buy bottled versions from the supermarket again.

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Why you'll love this recipe
Ingredients
Instructions
Serving suggestions
Storing
FAQ
More vegan dressing recipes
📋 Recipe

Why you'll love this recipe

It's super flavorful yet only requires 9 whole-food ingredients (plus salt and pepper).
You can make it in your blender in 15 minutes.
It's delicious on everything from vegan Cobb salads to Buddha bowls to roasted vegetables.

Ingredients

Many of the ingredients for the dressing are ones you are likely familiar with such as lemon juice, fresh garlic, and fresh herbs. In particular you will need chives, parsley, and tarragon.

Vegan "buttermilk": We'll make this by combining unsweetened non-dairy milk (such as organic soy milk) with a little apple cider vinegar.

Raw cashews: Since this recipe doesn't contain any mayonnaise, blending our "buttermilk" with raw cashews will result in a similar creamy texture. If you don't have a high-speed blender, soak the cashews in advance to soften them.

Miso paste: Made from fermented soybeans (or sometimes chickpeas), miso paste provides a savory flavor in place of the traditional anchovies in Green Goddess. It's a useful ingredient to keep on hand and can be kept refrigerated for up to a year.

Miso Boom Organic White Miso Paste

Non-GMO and contains no MSG or artificial ingredients
Made from organic soybeans, organic rice, water, and salt
Fermented whole food with rich umami flavor

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For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Combine the non-dairy milk and apple cider vinegar. Stir well and let sit for about 5 minutes.
Then add the mixture to your blender along with the remaining ingredients.
Blend well until completely smooth. Cover and refrigerate until ready to serve.

Serving suggestions

Vegan Green Goddess is a very versatile condiment. The following are some suggestions to get you started:

Enjoy it as a dip with raw vegetables and chips.
Drizzle it over roasted potatoes, cauliflower, broccoli, and more.
Serve it on green salads such as the Vegan Cobb Salad, from Vegan Mix & Match Salads, pictured below.
Spread it on sandwiches.
Add a dollop to grain bowls like a Butternut Squash Vegan Buddha Bowl.

Dressing drizzled over a bowl of vegan Cobb Salad

Storing

Store dressing covered and refrigerated for up to 5 days. Shake well before serving. For best results, do not freeze.

FAQ

Where is Green Goddess Dressing from?

According to The Palace Hotel in San Francisco, the famous salad dressing was invented there in 1923. Chef Philip Roemer is said to have invented the dressing to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, “The Green Goddess."

Does Green Goddess contain avocado?

While some plant-based versions contain avocado to make it green, the original version used fresh herbs like chives, parsley, and tarragon to obtain the verdant color.

Is Green Goddess traditionally vegan?

Classic versions of the dressing usually contain mayonnaise, sour cream, and/or anchovies, making them not suitable for vegans.