This oil-free vegan Green Goddess Dressing is full of fresh flavor! you will love this quick and easy recipe - a bright salad dressing or flavorful dip.
recipe originally published May 8, 2017
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Vegan Green Goddess Dressing
Aside from a simple whisked together lemon vinaigrette - okay, and my Celery Ranch dressing - a fresh and herby Green Goddess dressing is a favorite, and we make it often around here. In the summertime, I can quickly make this recipe with a walk out to the garden to pick fresh herbs.
What is Green Goddess?
Green Goddess dressing is a classic salad dressing from the 1980s that has regained popularity today. It was named for its vibrant green color. The popular story of the Green Goddess origin says that in 1923 a chef at the Palace Hotel in San Francisco created this dressing. It was created to pay tribute to George Arliss, an actor in the play The Green Goddess.
What type of salad is best with this dressing?
Traditionally, Green Goddess Dressing is used on a California salad which is a mixture of greens, alfalfa sprouts, and sunflower seeds. But, you can really enjoy this vegan dressing on any type of green garden salad. You might want to try it on these salads:
- Green Goddess Chopped Salad
- Build Your Own Vegan Chef Salad Bar
- Hearty Nourishing Greens Salad
- Garden Fresh Spring Salad
This dressing also works wonderfully as a dip. Enjoy it with fresh asparagus, broccoli, celery, or whatever other fresh vegetables and dippers you like.
I also use it as a spread for wraps and sandwiches.
What is in a this dressing?
A traditional Green Goddess Dressing contains sour cream, mayonnaise, lemon juice, herbs like chervil, chives, and tarragon along with anchovies and seasoning.
Our dairy free version contains raw cashews, water, green onions, basil, lemon, and sea salt. I use the briny flavor from capers in place of anchovy. You can really use any type of fresh herbs in this dressing. If you have leftover parsley, dill, or chervil, you can easily add those in too. It only adds to the bright fresh flavor.
How to make Green Goddess
If using cashew cream as the base, you will need to soak the raw cashews for several hours before using them. After that, you simply combine all of the ingredients in a food processor or a high-speed blender and process until they are smooth. It takes only a few minutes to make this salad dressing.
For your preferred consistency, add a water or more milk - one tablespoon at a time - to thin. Or, keep it thicker to use as a dip for fresh vegetables.
What does Green Goddess Dressing taste like?
Green Goddess Dressing is a creamy dressing that has a definite herby lemon flavor. It is incredibly fresh and vibrant – a tangy green goodness. It is the perfect flavor combination for any fresh garden salad that contains bell peppers, cucumbers, red onion, snow peas, or radishes.
If you want to add your own spin to a Green Goddess dressing, there are several things that you can do.
- Nut free? use an avocado in place of the cashews or yogurt
- Like spice? raise the heat level by adding jalapeño
- Basil fan? double the amount of fresh basil leaves
How long does homemade salad dressing last?
You can keep this vegan salad dressing in a tightly sealed container in the refrigerator for up to one week. Shake it well or whisk to blend the ingredients before using it.
I do not recommend freezing. If you don't think you will use it within a week, the ingredients in this recipe are easily halved.
More dairy-free vegan dressings
If you've enjoyed this recipe, try a few more of our vegan salad dressings:
- Vegan Thousand Island Dressing
- Easy Poppyseed Dressing
- Celery Ranch Dressing
- Tangy Lemon Dressing
- Quick Dill Pickle Dressing
- Walnut Mustard Dressing
- Warm “Bacon” Dressing
Did You Make This Vegan Green Goddess Dressing Recipe?
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- ½ cup dairy free yogurt or cashew cream
- ½ cup unsweetened dairy free milk
- juice of 1 fresh lemon (about ⅓ cup)
- 4 cloves garlic, peeled
- 1 shallot, peeled
- 3 tablespoons capers
- 3 tablespoons fresh chopped chives
- 4 green onions, peeled, ends removed, and chopped
- 1 cup spinach
- ½ cup fresh basil
- ½ cup fresh parsley
- ½ cup fresh dill
- pinch sea salt
- more water to thin as needed (more for dressing, less for thicker dip)
- Combine all ingredients in a high speed blender. Blend until smooth, adding water (or more milk) by the tablespoon to reach desired consistency.
- Transfer to bowl for serving as a dip, serve with fresh vegetables and assorted dippers.
- Transfer to a sealed container for use as a salad dressing.
- To serve, pour over salad, or pour first into large salad bowl and whisk. Add salad ingredients and toss.
dairy, egg, soy, oil, and gluten free, vegan recipe
Green Goddess Dressing recipe variations:
- Nut free? use an avocado in place of the cashews
- Like spice? raise the heat level by adding jalapeño
- Basil fan? add fresh basil leaves
Keep Green Goddess salad dressing in a tightly sealed container in the refrigerator for 3-5 days. Shake it well or whisk to blend the ingredients before using it.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 150mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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