Vegan Green Goddess Dressing is delicious on vegetables and salads as a dip or sauce. It’s easy to make in your blender and is oil-free, dairy-free, and gluten-free.
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 Ranch dressing, I decided to tackle a Green Goddess makeover as well.
While some versions of Vegan Green Goddess Dressing contain avocado, I decided to stay true to the original and use fresh chives, parsley, and tarragon to make it green.
And instead of 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 milk of choice (I prefer soy), and it will curdle like buttermilk!
In addition, 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.
And it’s so easy, you can make it whenever you want in only a few minutes!
All you do is blend the ingredients and refrigerate the dressing until you’re ready to enjoy it.
Now let’s make Vegan Green Goddess Dressing!
Check out this quick video to see how incredibly easy it is to make Vegan Green Goddess Dressing!
Vegan Green Goddess Dressing (Oil-Free)
Vegan Green Goddess Dressing is delicious on vegetables and salads as a dip or sauce. It's easy to make in your blender and is oil-free, dairy-free, and gluten-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.
For the nutrition information, a serving is approximately one Tablespoon.
If you make Vegan Green Goddess Dressing, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.