Easy, creamy, and dreamy! This Vegan Green Goddess Dressing is the perfect way to use fresh herbs. It makes a vibrant green sauce that is fresh, tangy, bright, and tastes like spring! Drizzle it on salads, or you can use it as a dip or a sandwich spread. It’s also oil-free, cashew-free, low-calorie, and quick and easy to whip up- just 5 minutes!
Move over pesto, there is a lighter, creamier, even herbier dressing in town. This Vegan Green Goddess Dressing has quickly become a favorite in my house because it’s so quick and easy to make, it’s fresh, has a delicious creamy texture, and tastes good on everything!
Of course, it’s delicious as a salad dressing, kind of like a fresher-tasting ranch dressing. I also love for dipping veggies, spreading on a sandwich or in a wrap instead of mayonnaise, drizzling over roasted vegetables, spooning over baked tofu dishes, dunking roasted potatoes into, or drizzling over grain bowls. It’s so fresh and lovely it elevates any dish. I like the combo of using parsley, dill, and chives, but feel free to change it up based on the herbs you have on hand for different variations.
Ingredients:
- Dairy-free yogurt: use a plain unflavored vegan yogurt. These days you can get vegan yogurts made from ingredients like coconut, soy, oat, or almond. Choose your favorite option, my go-to yogurt is Silk Rich Unsweetened Almond Plain which I like because it is thick and neutral in flavor. If you prefer a richer dressing sub the yogurt or a portion of the yogurt for vegan sour cream, vegan mayo, or tahini.
- Fresh parsley: adds a crisp, clean flavor.
- Fresh dill: one of my favorite herbs. Alternatively sub basil, mint, cilantro, or tarragon for different variations, or depending on what you have on hand.
- Fresh chives: to add a gentle onion flavor.
- Lemon juice: for fresh bright flavor.
- Capers: added for their briny taste. The original green goddess dressing recipe contains anchovies, and capers are the perfect vegan substitute. If you don’t have capers you can substitute chopped green olives or omit them altogether.
- Garlic: just one clove of raw garlic for zing. The garlic flavor will become stronger in the dressing as it sits.
- Salt and black pepper: for seasoning.
How to Make Vegan Green Goddess Dressing:
Simply, add all of the ingredients to a blender or food processor and blend until smooth. Add more salt, pepper, and lemon to taste if desired. Drizzle over salads, or use as a dip. Store the green goddess salad dressing in an airtight container in the fridge for up to 5 days. The dressing will thicken in the fridge.
This Vegan Green Goddess Dressing is…
- quick and easy to make – just 5 mins
- a great way to use up fresh herbs in the fridge before they expire
- fresh, bright, zesty, creamy, and oh-so-delicious
Use this dressing on these recipes for an extra wow-factor:
Vegan Sheet Pan Lemon Garlic Tofu Dinner
Chicken-Style Tofu Bites
Roasted Broccolini
Garlic Hasselback Potatoes
Vegan Crab Cakes
Vegan Tofu Fillets
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Green Goddess Dressing
Easy, creamy, and dreamy! This Vegan Green Goddess Dressing is the perfect way to use fresh herbs. It makes a vibrant green sauce that is fresh, tangy, bright, and tastes like spring! Drizzle it on salads, or you can use it as a dip or a sandwich spread. It’s also oil-free, cashew-free, low-calorie, and quick and easy to whip up- just 5 minutes!
Servings: (makes about 1 ½ cups)
Ingredients
- 1 cup plain vegan yogurt, (such as oat, coconut, or soy) (I like Silk Rich Unsweetened Plain Almond Yogurt Style)
- 1 cup (0.9 oz/ 25 g) fresh parsley
- 1 cup (0.7 oz/ 20 g) fresh dill, (or sub basil, mint, cilantro, or tarragon for different variations)
- ½ cup (0.4 oz/ 10 g) fresh chives
- 1 tablespoon lemon juice
- 1 tablespoon capers, (sub chopped green olives or omit if preferred)
- 1 clove garlic, peeled
- ½ teaspoon salt, (or to taste)
- ¼ teaspoon black pepper
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Instructions
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Add all of the ingredients to a blender or food processor and blend until smooth. Add more salt, pepper, and lemon to taste if desired.
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Drizzle over salads, or use as a dip. Store in an air-tight container in the fridge for up to 5 days. The dressing will thicken in the fridge.
Nutrition
Serving: 1 serving (¼ cup of dressing) (recipe makes 6 servings) | Calories: 45kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 249mg | Potassium: 114mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 683IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg