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    Home » Recipes

    Creamy Oil-Free Vegan Green Goddess Dressing

    By: Amy Katz · Published: Nov 13, 2017 · Last modified: Sep 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, oil-free, soy-free option, vegan
    Bowl of Green Goddess Dressing and Vegan Cobb Salad topped with dressing

    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.

    Jump to:
    • 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

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

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    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.

    More vegan dressing recipes

    Looking for easy salad dressings? Try some of these favorites:

    • Dijon Mustard Salad Dressing
    • Mediterranean Green Olive Salad Dressing
    • Vegan Greek Dressing and Salad with Tofu Feta

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

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

    Creamy Oil-Free Vegan Green Goddess Dressing

    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.
    5 from 3 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, oil-free, soy-free option, vegan
    Course: Condiment
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 16
    Calories: 56kcal
    Author: Amy Katz

    Ingredients

    • 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)
    • ¼ cup fresh chives
    • ¼ cup fresh parsley
    • 1 Tablespoon fresh tarragon
    • salt and pepper, to taste
    US Customary - Metric
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    Instructions

    • 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.

    Notes

    • For the nutrition information, a serving is approximately one tablespoon. 
    • Store dressing covered and refrigerated for up to 5 days. Shake well before serving. For best results, do not freeze.
    Serving suggestions:
    • Enjoy it as a dip with raw vegetables and chips.
    • Drizzle it over roasted potatoes, cauliflower, broccoli, and more.
    • Serve it on green salads.
    • Spread it on sandwiches.
    • Add a dollop to grain bowls.
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    Nutrition

    Calories: 56kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 49mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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