Bright and flavorful, this homemade vegan green goddess dressing blends creamy avocado, fresh herbs, garlic, lemon, and apple cider vinegar. Use it as a dip for crudité, salad dressing, spread for sandwiches, or sauce for proteins. Ready in 10 minutes! Recipe yields 1 cup of dressing.
Why I Love This Recipe
Traditional Green Goddess dressing calls for mayo and/or sour cream (I’ve even seen buttermilk thrown around), a mix of fresh green herbs, anchovy, garlic, and lemon juice.
I wanted to make a dairy free green goddess dressing that was creamy (hello avocado) but still had bold flavor (I’m looking at you scallion and apple cider vinegar).
This avocado dressing recipe goes great on just about any of these simple salad recipes. It is also so good drizzled on basically anything savory (like my vegan loaded sweet potato). But hey, if you’re not feeling the green herby vibes, my vegan blue cheese dressing recipe might hit the spot.
I also just love the name of this dressing. I think everyone deserves to feel like a goddess every now and again. I know I feel most like a goddess when I’m listening to my body’s needs, eating lots of nourishing foods, staying uber hydrated, getting enough zzzzz’s, finding ways to stay grounded, and moving my body in ways that feel good.
Hopefully after trying this dressing, you’ll get your goddess on too.
Ingredients You’ll Need
Notes on Ingredients
parsley: brightens the flavor of the dressing.
basil: provides a subtle sweetness and peppery flavor.
dill: slightly lemony, sweet and bitter.
scallion: sharp, pungent flavor.
avocado: makes the dressing creamy and adds a boost of monounsaturated fat
garlic: deepens the flavor of the dressing.
lemon: provides some acidity and tanginess.
olive oil: adds richness and mellows the lemon and vinegar.
apple cider vinegar: adds a bright, tangy flavor.
salt: flavor enhancer.
The Nutrition Scoop
Avocados are a nutritional powerhouse, packed with heart healthy monounsaturated fats, which help reduce bad cholesterol levels and lower the risk of heart disease.
They are also rich in fiber, which aids in digestion and promotes satiety.
Avocados are a good source of vitamins C, E, K, and B6, as well as folate, potassium and magnesium, all contributing to overall health.
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
How to Make Vegan Green Goddess Dressing
- Blend ingredients. Add avocado, garlic, basil, parsley, dill, scallions, salt, lemon juice, apple cider vinegar, and water to the food processor and blend until combined.
- Wipe sides of the processor and add olive oil. Using a spatula, wipe down the sides of the processor/blender. With the blender / processor running, slowly drizzle in olive oil until incorporated.
- Enjoy! Use as a dip, salad dressing, spread for sandwiches, or sauce for proteins, grain bowls, and loaded sweet potatoes.
Expert Tips
- I use a food processor to incorporate all of the ingredients together, but if you don’t have one you can also use a high-speed blender.
- This creamy vegan salad dressing is very customizable and a great way to use up an abundance of herbs – feel free to use other herbs like cilantro, tarragon and mint.
- Once you’ve added the olive oil with the processor/blender running, feel free to play with the consistency. You can slowly add a little water at a time if you’d like your dressing to be more runny.
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Recipes That Pair Well
Air Fryer Salmon (Fresh or Frozen)
Charred Asparagus Salad with Egg
For more dressing/sauce inspiration, check out my other recipes below!
Grilled Summer Vegetables with Romesco Sauce
Kohlrabi Fritters with Herb Yogurt Sauce
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published October 2014.
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Quick Vegan Green Goddess Dressing
(4 votes, average: 5.00 out of 5)
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- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
Bright and flavorful, this homemade vegan green goddess dressing blends creamy avocado, fresh herbs, garlic, lemon, and apple cider vinegar. Use it as a dip for crudité, salad dressing, spread for sandwiches, or sauce for proteins. Ready in 10 minutes! Recipe yields 1 cup of dressing.
Ingredients
- 1 1/2 small – medium avocados or 1 large avocado
- 1 garlic clove
- 3/4 cup packed basil leaves
- 1/4 cup packed parsley
- 1/4 cup dill
- 1–2 scallions (light and dark green parts only), chopped (about 3 tablespoons)
- 1 teaspoon salt
- Juice of 1 medium lemon (3–4 tablespoons)
- 2 tablespoons apple cider vinegar
- 1/3 cup water
- 1/4 cup olive oil
Instructions
- In a food processor or high-speed blender, blend together avocado, garlic, basil, parsley, dill, scallions, salt, lemon juice, apple cider vinegar, and water until combined.
- Using a spatula, wipe down the sides of the processor/blender. With the blender / processor running, slowly drizzle in olive oil until incorporated.
- Use as a dip, salad dressing, spread for sandwiches, or sauce for proteins, grain bowls, and loaded sweet potatoes.
Notes
- You can customize with any fresh herbs you have on hand. Tarragon, cilantro, mint, and chives would all work well.
- Once you’ve added the olive oil with the processor/blender running, feel free to play with the consistency. You can slowly add a little water at a time if you’d like your dressing to be more runny.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Food Processor
- Cuisine: American
Hi Quick question. So, using avacado what prevents the dressing from turning brown if it lasts 5 days in the fridge?
The acidity from the lemon helps!
Can you freeze your Green Goddess dressing? If not, how long will it last in the frig? It’s just me and would hate to be waste it.
Thanks,
Sherry Webb
Hi Sherry! I’ve never tried to freeze it, but because there are no dairy products, it may be okay in the freezer for about a month. However, you may notice some separation and/or chunkiness, so be aware the texture will likely never be quite as creamy! In the fridge, I’d say up to 5 days in an airtight container. You can also halve the recipe! Half of 1/4 cup is 2 tbsp. Half of 1/3 cup is 2 tbsp + 2 tsp. Let me know if you try!
This dressing is so addictive, avo’s are so affordable at the mo so I’m in again. The sweet potato recipe is our go to for a vegan Christmas so thank-you. I’ll be repeating it again this year unless you can tempt me away with something else. Kia ora from NZ.
Makes you never want to buy it storebought again, right?? I’m so glad you love it, and the sweet potato Christmas recipe. It’s definitely one of my favorites!
I love this recepe so much i have to say thank you. I always make a smoothie out of the leftover, just adding more water haha!
Thanks so much for your comment Freya! I’m glad you enjoy it so much 🙂
I made this delicious dressing today. I substituted aquafaba for the olive oil and really enjoyed it over sweet potato and kidney beans.
That sounds really tasty, Claire! Glad that you enjoyed this green goddess dressing. 🙂
can I substitute something else for apple cider vinegar?
You could use white wine vinegar.
Getting all the ingredients today to try this delicious looking recipe with the sweet potato and green goddess dressing.
Will let you know how it comes out..
Thank you!!
Thanks for stopping by, Ellie! Let me know how it turns out 🙂
Huge hit! Some had it on salad and some used it as dip for carrots. Since I didn’t want to risk it being bitter and having to add sweetener, I left out the scallions. Thanks for the great recipe.
Thanks for trying it, Maridee!
Oh my stars! I absolutely love this recipe! I’ve sent it to five friends. I agree, the green goddess dressing should be bottled.
Thank you so much for recreating this recipe and publishing it!
Thank you, LaVerna! I’m so happy to hear that you’ve enjoyed the green goddess dressing so much. It’s one of my favs!
Love love love this dressing, had it with the loaded sweet potato and it’s definitely going to be a regular week night dinner for me now. Thank you!
Have you tried freezing it?
So glad!! I have not tried freezing it personally but if you try it please report back to us!
This looks intriguing, but way too thick! I would definitely water it down to make it more pourable. Thanks!
It’s easy enough to do that!
Hi, if you add honey it wouldn’t be vegan! Just sayin’!
Honey is totally optional. 🙂
This. Was. Fabulous! Smooth and delicious. My partner, often one to look with narrowed eyes at something new. tried it and then slathered it on everything on the plate saying, “this is delicious. You need to make this again.” Thanks for a great recipe!
I’m really happy to hear that you and your partner enjoy this dressing, Nicky!
Just came across this recipe and cannot wait to try! What are your thoughts on shelf life in the fridge?
Up to a week in the fridge!
Hey hey, I’ve made this recipe quite a few times now and I’m stopping by to sing your praises! The whole sweet potato shebang is top notch, cheers mate
Awe, thanks so much Molly! Cheers!
Just finished making this whole recipe, (sweet potato as well), and LOVE it. Tried using it for a veggie dip while waiting for the potatoes to cook…(I couldn’t wait to try it), and loved that too. I’m just starting out on my vegan journey from being vegetarian. This recipe let’s me know what delicious foods I have waiting to try. Thank you….
So glad to hear that, Cheryl! You’re very welcome!
Can this dressing be made without the oil?
Hi Kara,
I love this Vegan Green Goddess Dip recipe.
I would love to feature it in our website, Greenthickies. I will not be posting the actual recipe, but will only use one image from this post and a small quote and link directly back to the original post in your site.
Will that be all right?
Thanks a lot :),
Katherine,
Greenthickies
Hi Katherine – thanks! Can you please email me at kara@karalydon.com? Thanks!
Hi,
This looks delicious. Do you have the ingredient quantities in grams/oz by any chance? I’m in the UK and I know our cup measurements are different.
Thanks
Thanks! Unfortunately, I don’t have the quantities in grams/ounces but feel free to use this recipe conversion to help! http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php
Thanks for this beautiful recipe! I wonder how long it will last in the fridge? I’d love to whip up a batch for the week but I’m afraid the avocados will brown. Thanks!
You’re so welcome, Morgane! Store the dressing in an airtight container in the fridge and it should last up to a week.
Thank you for this delicious recipe. I didn’t have any parsley and substituted it with coriander. I made the Godess dressing in a thermomix and to not waste any of the precious dressing which gets caught in the kid and under the blades, made a salad with celery, carrots, apple and corn mixed in afterwards. We had this with your slow cooked salmon recipe.
Yum! Sounds like a delicious well-balanced meal! So glad you enjoyed it, Elke!
Whoops, sorry! No kale in this recipe.
🙂
Kale bothers my digestive system. Are there any substitutes? Want to make this. Sounds so good!
Made this with the loaded sweet potato! I loved it! But the dressing was a little so sour/zesty for me. Do you have any recommendations to not such a kick? or is it suppose to?
Thanks, Maggie! Glad you enjoyed! You could cut back on the lemon juice or apple cider vinegar or add a little honey to cut the tartness.
This dressing looks delicious and so healthy! I have just one problem, I seem to get stomach pains from avocados what would be a good substitute?
Sorry to hear that, Ilva! It won’t taste the same but you can try Greek yogurt if you’re ok with dairy.
Any idea how many calories per tablespoon?
Sorry, Sue. Unfortunately, I don’t have the nutritional information for this recipe.
OMG!!! This was truely amazingly beyond delicious!!! Thank you so much for this creation! it will become a staple in my house now
SO glad you enjoyed, Lea!! Thanks for sharing 🙂
I just made this last night. I had one avocado, no basil and only limes. I can’t say enough about how delicious it was. I did start to lick the Magic Bullet and started searching for things to put this on. It is a dressing, Mayo, Butter for my sandwich thins, so delicious thank you!
Haha love it! You know it’s good when you like the Magic Bullet ;). So glad you enjoyed it!
..sorry i dont want to be mad but why did you use measuring units like cup for herbs ?
thats a huge pain in the ass to cook with measurings like this.
apart from the measurings the dressing looks realy good so thanke you
and remember eating one cup of small apples a day keeps the doctor away 🙂
Thanks for the feedback, Hans. What type of measurement unit would be easier for you?
Just wanted to mention that I think the cup measures are fine, it’s very common for chopped veges and herbs to be measured in cups!
Thanks for the feedback, Amy!
I agree, approximately how many scallions might this take to equal 1/2 cup, roughly how many chives did you chop to equal 1/4 cup, was 1/4 cup of parsley a small handful or a large bunch? Of course it won’t be exact so you can say roughly, approximately, about, etc., like how you said how many avocados and lemons but those will not be the same size every time. What you have is not wrong but it is not enough, it is very common in recipes when using ingredients like these to provide other information because these items are purchased in pieces of vegetables not measurable cups, hence Hans’ frustration.
Hi Ashley – thanks for the feedback! I’ll work on recreating the recipe soon so I can give you guys other measurements.
This looks lovely! What would you recommend as a substitute for the oil as I want to make it oil-free.
Hi Anna – the oil really helps to balance the vinegar and lemon. I haven’t made it without oil but you could try adding more water and avocado. Or, try adding silken tofu! Let me know how you make out!
I am pretty close to being vegan, and this was exactly what I needed to show my husband that we really CAN do this. As a family. I made it with the loaded sweet potato. It was absolutely delicious and I felt so proud making something so healthy and tasty for my family. Thank you so much.
How wonderful, Kristen! I’m so glad that this recipe helped you provide a delicious and healthy dish for your family. And yes, you can do anything you set your mind to!
Put this on a Buddha bowl today. So wonderful.
Yum! So glad you enjoyed 🙂
Amazing! Loved this dressing!
So glad to hear it, Laura!!
Hi, do you think i can replace the oil for something else. I dont include any oil in my diet. Thanks
Hi Eugenia, the oil really helps to balance the vinegar and lemon. I haven’t made it without oil but you could try adding more water and avocado. Or, try adding silken tofu! Let me know how you make out!
This looks great! How long does it keep in the fridge?
Thanks, Tierney! Store the dressing in an airtight container in the fridge and it should last up to a week.
Hi! Going to make your loaded sweet potatoes for dinner this week but it will only be for myself…so do you suggest I half/quarter etc. this dressing recipe??
Yes! This recipe makes about 14 ounces of dressing so I would definitely suggest cutting the recipe in half or quartering it. Enjoy! Let me know how it turns out 🙂
Love this dressing. Do you think this dressing would freeze/thaw well in little individual serving containers?
So glad you like it, Ceciky! I’ve never tried freezing it but since avocado puree freezes well I would imagine so would this! Just make sure to leave a little room in your airtight container to allow the dressing to expand. Let me know how it works out for you!
Suuuper frickin delicious ! Thank you for this, I use this on everything – my favourite is mixing it into a tuna salad, it’s perfect
Thanks, Rikki! I just made a batch this week too :). Never thought to mix it with tuna salad though – I’ll definitely give that a try – great idea!
LOVE this dressing. I added a little nutritional yeast – because I can’t get enough of that stuff! This was delish. Thanks so much.
Awesome!! SO glad you loved it, Pamela! Nutritional yeast is such a smart addition! I’ll have to try that next time.
But isn’t yeast a living organism and therefore not vegan?
Nutritional yeast is fine to eat as a vegan, it’s the cornerstone of vegan cooking! It certainly not a sentient being and no animals were harmed or exploited in its production. ✌️
Thank you for posting this green goddess recipe. I have recently been looking for healthy alternative salad dressings that I can make on my own, are low in calories and delicious too. So excited about this one. Any other salad dressing ideas would be appreciated.
You’re so welcome, Julie! Enjoy :). I’ll definitely add more salad dressings to the list of recipes to make for the blog!
Has anyone tried this with dried herbs instead of fresh ?
I’m sorry Cindy, I haven’t. But if someone else has, please chime in!
Awesome recipe!! I just used an adaptation for a recipe on my blog and made sure to give you credit 🙂
https://brewandtoss.wordpress.com/2015/07/30/summer-vegan-power-salad/
Thanks, McKenzie! Glad you enjoyed 🙂
How long does this dressing keep for? Does it turn brown quickly?
Hi Victoria – store the dressing in an airtight container in the fridge and it should last up to a week.
This looks amazing, and I want to try tonight! I have red wine vinegar, so I’m wondering if I could use that instead of the apple cider? Can’t wait to try this!
Thanks, Katie! Yeah, I think you’d be fine substituting red wine vinegar for apple cider vinegar. Enjoy!!
If I leave out the EVOO do I need to add more water? I want to keep the calories down.
Sorry I see this was answered below!
No worries – thanks for the question!
Hi Is there anything else you could recommend in place of the avocado? I know that this might defeat the green purpose, but I really am not an avocado fan. I still would like a dressing that is healthy for your stuffed sweet potato recipe.
I bet you wouldn’t even taste the avocado in the dressing because there are so many other herbs and spices called for, it would mask the taste of the avocado. The avocado is really there to add some creaminess to the dressing. You could also try it without the avocado and just make an herbed vinaigrette.
Is there a difference between chives and scallions? I’ve always considered them interchangeable.
Hi Ellen – yes, scallions (aka green onions) are a larger species of bunching onions and are great to sprinkle over salads or to use as a substitute for shallots. Scallions add a bit of texture, color, and a milder taste to your cooking than regular onions. Chives are actually a completely different species (smaller) and can be used to add an oniony (with a hint of garlic) flavor without having to add big chunks to your meal – they’re wonderful as a garnish too.
Hi there!
This looks amazing, going to try it soon! How long will it keep in fridge?
Thanks, Susan! I’d say keep it in the fridge for no more than a week. Enjoy!
I made this dressing tonight and absolutely love it! Had to resist eating it by the spoonful! Thankyou so much for sharing 🙂
Awesome, Sally! So glad to hear it! Haha I would totally eat it by the spoonful – rest assured, it packs a nutritious punch!
Can you freeze it if you made a big batch? Does avocado even freeze?
I haven’t tried freezing it but I think it’s worth a shot! You CAN freeze avocado so it just may work!
I had to make this once I saw the recipe and used it in a spinach salad tonight. Delicious!
Yum! So glad you enjoyed it, Amy!
Love the Sweet potato recipes but trying to eat oil-free. Could I substitute anything else for the olive oil in the dressing?
Hey Diane – the oil really helps to balance the vinegar and lemon. I haven’t made it without oil but you could try adding more water and avocado. Or, try adding silken tofu! Let me know how you make out!
That looks delicious! I think it would be amazing on a sweet potato like you said! Pinning now!
Thanks, Elizabeth! Yes. Totes amazing on a sweet potato…You just may be seeing that on the blog soon 😉
This looks so lovely! I haven’t had Green Goddess dressing in a while because I am not about the mayo and sour cream based dressing, so I can’t wait to try this one soon! I am getting a little bored of just oil & vinegar…
Thanks, Cassie! I’ve been getting bored with lemon & EVOO too. I’ve got another dressing I’ll be sharing soon that’s delish, especially this time of year. Let me know what you think if you try it!
mmm mmm mmm this looks deeelish!
Does this keep well in the fridge for later? Looks amazing!
Yes, totally! Store in a airtight container and should keep in the fridge for up to a week. Right now I’m at 5 days and still using it.
Looks absolutely amazing and flavorful! Thanks. Pinned 🙂
Thanks so much, Karli!
Annie’s Goddess dressing is my favorite in the whole world. I’ll have to try to DIY with your recipe!
Do it! So easy to just throw everything into the food processor.
Trying not to lick my phone screen… YUM!
Haha. I wouldn’t judge 🙂
Love all the herbs in there! Green goodness!!!
Thanks, Rebecca! Love packing lots of greens into anything.