Go Back
green goddess dressing with salad, tomato, lemon, garlic, and parsley

Green Goddess Dressing

Dianne
Warning! This vegan Green Goddess Dressing is so addictive, you’ll want to pour it over everything!
This recipe makes about a cup and a half of dressing. A serving is 2 tablespoons
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Condiment
Cuisine American
Servings 12 servings
Calories 34 kcal

Ingredients
  

  • ½ cup unsweetened almond or soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers
  • 1 clove garlic
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup loosely packed parsley finely chopped
  • 2 tablespoons loosely packed basil finely chopped
  • 1 tablespoon fresh chives finely chopped

Instructions
 

  • 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.