Warning! This homemade vegan Green Goddess Dressing is so addictive, you’ll want to pour it over everything! It’s terrific for salads and sandwiches, and it can even be used a dip for veggies or chips.
Green goddess dressing was one of my favorite salad dressings in my pre-vegan days. I loved it so much that I may have even snuck some into my salads after I decided to go vegan. I gave it up for good after I discovered Trader Joe’s Goddess Dressing, which I love, but it’s just not the same as my beloved goddess dressing.
I went vegan in the 2001, before the vegan culinary world blossomed. It never occurred to me to make my own creamy salad dressings in the early years. As time went on, I discovered the magical world of cashew cream and tahini, and now I’m constantly experimenting with different sauces and dressings.
Traditional green goddess dressing isn’t even vegetarian, but I didn’t know it way back when. It’s made with anchovies, along with eggs and dairy products – usually yogurt or sour cream. (I’ve also seen recipes that call for mayonnaise.)
In my vegan version of the dressing, I use capers to mimic the briney flavor of anchovies. I’ve used clabbered almond milk in the place of dairy, and I’ve added some tahini, which is a nod to Trader Joe’s dressing. Lemon juice and Dijon mustard give the dressing a tangy flavor, and fresh herbs add both flavor and color.
This Vegan Green Goddess Dressing pairs deliciously with about anything. Pour it over salads, spread it onto sandwiches, and serve it as a dip with cut vegetables.
Green Goddess Dressing
- 1/2 cup almond or soy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon capers, drained
- 1 clove garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup loosely packed parsley, finely chopped
- 2 tablespoons loosely packed basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, garlic, sea salt, and black pepper. Blend until smooth and creamy. Pulse in the fresh herbs until they are mixed throughout.