We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!
This inspired, vegan take on green goddess dressing doesn’t skimp on flavor. It’s packed with fresh herbs, is subtly tart from lemon, and gets a bit of umami from coconut aminos. It’s perfect for salads, dipping vegetables, Buddha Bowls, and more! Just 9 ingredients, 10 minutes, and a blender required. Let us show you how it’s done!
What is Green Goddess Dressing?
It’s a creamy, herb-infused dressing that’s thought to have originated in San Francisco in 1923, and it became so popular that it was commercialized and sold by Kraft Foods.
While traditionally made with mayonnaise, sour cream, and anchovies, the following is our inspired, plant-based version that’s equally creamy and delicious!
How to Make Green Goddess Dressing
Our green goddess dressing recipe relies on cashews for creaminess and fresh parsley, basil, and chives for an herby flavor and vibrant green color. Lemon juice and garlic add zing, coconut aminos provide a salty umami element, and sea salt and black pepper add more flavor.
Everything goes in the blender with a little water and optional olive oil for more creaminess. And it comes out as a thick and pourable VIBRANT dressing!
We hope you LOVE this green goddess dressing! It’s:
& SO delicious!
It’s perfect for adding to salads, dipping fresh or roasted vegetables, or topping bowls. We also love making a batch for meal prep to add effortless flavor throughout the week!
More Creamy Salad Dressing Recipes
- 5-Minute Smoky Chipotle Dressing
- Easy Vegan Ranch Dressing (Oil-Free!)
- How to Make Tahini Dressing
- 5-Minute Vegan Caesar Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Green Goddess Dressing (Plant-Based!)
- 1/4 cup tightly packed fresh parsley (loosely chopped before measuring)
- 1/4 cup loosely packed fresh basil leaves (loosely chopped before measuring)
- 3 Tbsp loosely packed fresh chives (loosely chopped before measuring)
- 2 ½ Tbsp lemon juice
- 1/2 cup raw cashews*
- 1/3 cup water (plus more as needed)
- 2 large cloves garlic
- 1 tsp coconut aminos
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 Tbsp olive oil (optional // for earthier, more floral flavor)
- Soak cashews in very hot water for 15-20 minutes, then drain. This step is optional if you have a powerful blender (we find raw cashews blend well in high-speed blenders).
- To a small blender, add all ingredients and blend on high for 1-2 minutes or until smooth and creamy.
- Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or herbs for more herbal flavor. Coconut aminos enhance umami flavor / saltiness. If too thick, add slightly more water. If too thin or strong, add more cashews.
- Enjoy on salads, in bowls, or as a dip for raw or roasted veggies. Best when fresh. Store leftovers in a sealed container in the fridge up to 3-4 days. Not freezer friendly.
*Loosely adapted from Oh She Glows.
*Nutrition information is a rough estimate calculated without optional ingredients.
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