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. Ready in 15 minutes!
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If you're a fan of creamy dressings and dips like vegan cashew ranch and zesty herb dip, this is the recipe for you.
And once you taste the fresh flavors of this vibrant Vegan Green Goddess Dressing , you'll never want to buy bottled versions from the supermarket again.
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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 grain 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.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
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 above
- Spread it on sandwiches
- Add a dollop to grain bowls like a Butternut Squash Vegan Buddha Bowl
Storing
Store dressing refrigerated in an airtight container for up to 5 days. Shake well before serving. For best results, do not freeze.
Recipe FAQs
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."
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.
Classic versions of the dressing usually contain mayonnaise, sour cream, and/or anchovies, making them not suitable for vegans.
More vegan dressing recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Plant Forward Vegan Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Creamy Oil-Free Vegan Green Goddess Dressing
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Equipment
- high speed blender
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)
- ¼ cup fresh chives
- ¼ cup fresh parsley
- 1 Tablespoon fresh tarragon
- 1 clove garlic
- 1 Tablespoon lemon juice
- 1 Tablespoon miso paste, (white, yellow, or chickpea)
- salt and pepper, to taste
Instructions
- Combine the non-dairy milk and apple cider vinegar in a cup or small bowl. Stir and let rest for 5 minutes.1 cup unsweetened non-dairy milk, 1 Tablespoon apple cider vinegar
- Add the milk mixture and all the other ingredients to a high-speed blender. Blend until very smooth.1 cup raw cashews, ¼ cup fresh chives, ¼ cup fresh parsley, 1 Tablespoon fresh tarragon, 1 clove garlic, 1 Tablespoon lemon juice, 1 Tablespoon miso paste, salt and pepper
- Transfer the dressing to a container and refrigerate, covered, until ready to use.
Notes
Nutrition
Nutritional information is an estimation only.
Amy says
Hi Amy! This sounds amazing! I don't like the anise-y flavor of tarragon though. It always tastes very strong and unpleasant to me. Is there something I should substitute for it or just leave it out?
Amy Katz says
Thanks Amy! You can either leave it out or substitute fresh basil. I hope you enjoy it!