The Foodie Dietitian Blog

Vegan Green Goddess Dressing

Vegan Green Goddess Dressing that’s packed with greens, apple cider vinegar, EVOO and is completely dairy-free. Perfect over a kale salad, a sweet potato, or even used as a dip.

Vegan Green Goddess Dressing that's packed with greens, apple cider vinegar, EVOO and is completely dairy-free. Perfect over a kale salad, a sweet potato, or even used as a dip. | The Foodie Dietitian @karalydon

A few weeks back on WTFDAW…I had a loaded sweet potato that rocked my world. It had kale, black beans, and Annie’s Green Goddess dressing. While I love Annie’s products, I knew I had to try and recreate this masterpiece from scratch.

Vegan Green Goddess Dressing | The Foodie Dietitian @karalydon

Traditional green goddess dressing calls for mayo and/or sour cream. I’ve even seen buttermilk thrown around! But I wanted to make a dressing using only greens, unrefined plant oil (aka EVOO), and vinegar. Clean & simple.

Vegan Green Goddess Dressing -2

I’m not gonna lie. 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 eating lots of whole foods, tons of greens, staying uber hydrated, getting enough zzzzz’s, and practicing yoga on the regs.

Hopefully after trying this dressing, you’ll get your goddess on too.

Green Goddess Dressing | The Foodie Dietitian @karalydon

Vegan Green Goddess Dressing

Yield: 14 oz

Vegan Green Goddess Dressing

Vegan Green Goddess Dressing that's packed with greens, apple cider vinegar, EVOO and is completely dairy-free. Perfect over a kale salad, a sweet potato, or even used as a dip.

Ingredients

  • 1 garlic clove
  • 1 1/2 small - medium avocados
  • 5 tbsp Extra Virgin Olive Oil
  • 6 tbsp water
  • 3/4 cup basil
  • 1/4 cup parsley
  • 1/4 cup chives
  • 1/2 cup scallions (white parts removed)
  • Juice of 1 1/2 small lemons
  • 2 tbsp apple cider vinegar
  • 1/2 tsp salt

Instructions

  1. In a food processor, blend together the garlic, avocado, olive oil, and water. Add basil, parsley, chives, and scallions and pulse to blend. Add lemon juice, apple cider vinegar, and salt and blend to combine.

Notes

Depending on taste, you may want to add more or less of vinegar, lemon juice, and salt. I'd recommend adding a little at a time to your taste preference.

You also may need to add more water to achieve desired consistency.

I purposefully didn't add any sweetener because I like tangy but if it's too tangy for ya, add 1/2 tsp honey or agave nectar.

3.1
http://karalydon.com/recipes/vegan-green-goddess-dressing/

Vegan Green Dressing | The Foodie Dietitian @karalydon

Vegan Goddess Dressing | The Foodie Dietitian @karalydon
What foods make you feel like a goddess? Check out these recipes for more pairing ideas:

Easy 5 Ingredient Tomato Salad

Easy 5 Ingredient Tomato Salad

Vegan Sweet Potato | The Foodie Dietitian @karalydon

Vegan Loaded Sweet Potato

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.

Comments

  1. 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

  2. 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!

  3. 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.

  4. Whoops, sorry! No kale in this recipe.

  5. Kale bothers my digestive system. Are there any substitutes? Want to make this. Sounds so good!

  6. 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?

  7. 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?

  8. Any idea how many calories per tablespoon?

  9. OMG!!! This was truely amazingly beyond delicious!!! Thank you so much for this creation! it will become a staple in my house now

  10. 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!

  11. ..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 πŸ™‚

    • 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!

    • 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.

  12. 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!

  13. Kristen Thomas

    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.

  14. Amazing! Loved this dressing!

  15. 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!

  16. This looks great! How long does it keep in the fridge?

  17. 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??

  18. 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!

  19. Suuuper frickin delicious ! Thank you for this, I use this on everything – my favourite is mixing it into a tuna salad, it’s perfect

  20. LOVE this dressing. I added a little nutritional yeast – because I can’t get enough of that stuff! This was delish. Thanks so much.

  21. 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.

  22. Has anyone tried this with dried herbs instead of fresh ?

  23. Awesome recipe!! I just used an adaptation for a recipe on my blog and made sure to give you credit πŸ™‚
    https://brewandtoss.wordpress.com/2015/07/30/summer-vegan-power-salad/

  24. How long does this dressing keep for? Does it turn brown quickly?

  25. 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!

  26. If I leave out the EVOO do I need to add more water? I want to keep the calories down.

  27. 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.

  28. 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.

  29. Hi there!
    This looks amazing, going to try it soon! How long will it keep in fridge?

  30. I made this dressing tonight and absolutely love it! Had to resist eating it by the spoonful! Thankyou so much for sharing πŸ™‚

  31. Can you freeze it if you made a big batch? Does avocado even freeze?

  32. I had to make this once I saw the recipe and used it in a spinach salad tonight. Delicious!

  33. 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!

  34. That looks delicious! I think it would be amazing on a sweet potato like you said! Pinning now!

  35. 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!

  36. mmm mmm mmm this looks deeelish!

  37. 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.

  38. Looks absolutely amazing and flavorful! Thanks. Pinned πŸ™‚

  39. Annie’s Goddess dressing is my favorite in the whole world. I’ll have to try to DIY with your recipe!

  40. Janelle (@JanelleRDN)

    Trying not to lick my phone screen… YUM!

  41. Love all the herbs in there! Green goodness!!!

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