Easy Green Goddess Dressing

Since we’re a little obsessed with tahini and never stray too far from it, we’ve wanted to step up our sauce game. Green goddess dressing gave us the opportunity to try something new and vibrant but without tahini.

This vegan version of green goddess dressing is full of flavor. The sauce is packed with fresh herbs and lemon. It also has a subtle umami flavor from the coconut aminos. This is perfect for salads and dipping vegetables. It can also be used to make Buddha Bowls. Only nine ingredients are needed, just 10 minutes, and you’ll need a blender. We’ll show you exactly how to do it!

What is Green Goddess Dressing?

This creamy dressing with herbs is thought to have originated in San Francisco in 1923. It became so popular that Kraft Foods commercialized it and began selling it.

This plant-based version is just as creamy and delicious.

Green Goddess Dressing: How to make it?

Cashews are used to create a creamy dressing, while fresh parsley and basil provide a herby flavor. The vibrant green color is also a result of the green goddess dressing. Lemon juice, garlic, and coconut aminos add zest, while sea salt, black pepper, and salty umami are also added.

All ingredients are blended with some water and optional extra virgin olive oil to give it a creamier texture. It comes out as thick, pourable, and VIBRANT dressing.

Ingredients

• Fourteen cups fresh, tightly packed parsley (loosely cut before measuring).
• Fresh basil leaves, 1/4 cup (loosely chopped)
• Fresh chives, 3 tbsp (loosely chopped)
• Lemon juice, 2 1/2 Tbsp
• 1/2 cup raw cashews*
• Water: 1/3 cup plus more if needed
• Two large cloves of garlic
• 1 tsp coconut aminos
• Half a teaspoon of sea salt
• Black pepper, one pinch
• Use 1 Tbsp of olive oil ( for a more earthy, floral flavor)

Instructions

• Drain cashews after soaking them in hot water for 15 to 20 minutes. If you have a powerful mixer, this step is optional. We find that raw cashews work well in high-speed blends.
• Add all ingredients to a small mixer and blend at high speed for 1-2 minutes or until creamy and smooth.
• Add more herbs or lemon juice to enhance flavor. Coconut aminos enhance umami flavor/saltiness. Add a little more water if it is too thick. If you find the cashews too thin or strong, add more.
• Enjoy as a salad dressing or in bowls. You can also use it to dip raw or cooked vegetables. Fresh is best. Keep leftovers in an airtight container in the refrigerator for up to three or four days. This product is not freezer-friendly.