A bright and flavorful dressing, this vegan green goddess dressing is made with 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.Vegan Green Goddess Dressing in serving bowl atop a wooden cutting board along with fresh cherry tomatoes, sliced cucumber, and baby carrots.

Why I Love This Recipe

This Vegan Green Goddess Dressing is creamy, bright, herby, and so easy to make.

Roughly chop the herbs and scallion, juice the lemon, add all the ingredients to a food processor, and you’ll have a flavorful, vibrant dressing in just a few minutes. 

Traditional Green Goddess Dressing calls for mayo and/or sour cream, and I’ve even seen buttermilk thrown around. I wanted to make a dressing that was creamy and plant-based – and the avocado helps do just that!

For those with allergies or dietary restrictions / preferences, this dressing is vegan, dairy-free, gluten-free, and nut-free.

This version is made with fresh herbs like basil, parsley, and dill, but you can totally use any herbs you have on hand or prefer. Cilantro, mint, tarragon or chives would all be delicious as well. 

Vegan Green Goddess Dressing also goes with just about anything. It’s great on nearly any salad, spread onto a sandwich or wrap, drizzled on basically anything savory (like my Vegan Loaded Sweet Potato), and even dipped into with fresh veggies or crackers. 

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

graphic of ingredients for Vegan Green Goddess Dressing on marble surface with black text overlay.

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. 

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Food Processor

How to Make Vegan Green Goddess Dressing

step by step graphic of how to make Vegan Green Goddess Dressing.

  1. 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.
  2. 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.
  3. Enjoy! Use as a dip, salad dressing, spread for sandwiches, or sauce for proteins, grain bowls, and loaded sweet potatoes.

Expert Tips

  1. 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
  2. Green Goddess 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.
  3. 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. 

Recipe FAQs

What is Green Goddess dressing made of?

Green Goddess dressing is a creamy dressing that typically contains mayo, sour cream, a mix of fresh green herbs, anchovy, garlic, and lemon juice. In this recipe, I’ve swapped the mayo and sour cream for avocado and replaced the anchovy with bold flavors from scallion and apple cider vinegar. 

What does Green Goddess dressing taste like?

Green Goddess dressing tastes bright, herby, and refreshing. This version is made creamy thanks to the avocado and is slightly tangy. It has a robust flavor profile and the specific flavors can vary depending on the herbs and other ingredients used. 

What is Green Goddess dressing good on?

Green Goddess dressing is incredibly versatile and truly pairs well with so many things. Of course it is great on nearly any salad, but it can also be used as spread for sandwiches, dip for veggies and crackers, or a sauce for proteins, grain bowls, and loaded sweet potatoes. 

close up image of vibrant Vegan Green Goddess Dressing in serving bowl.

Storage and Preparation

Vegan Green Goddess Dressing leftovers can be stored in an airtight container in the refrigerator for up to a week.

Recipes That Pair Well

Ancient Grains Bowl

Vegan Loaded Sweet Potato

Air Fryer Whole Chicken

Air Fryer Salmon (Fresh or Frozen)

Charred Asparagus Salad with Egg

Vegan Green Goddess Dressing in serving bowl with wooden spoon on top of wooden cutting board and next to fresh veggies for dipping.

For more dressing/sauce inspiration, check out my other recipes below!

Garlic Scape Pesto

Grilled Summer Vegetables with Romesco Sauce

Kohlrabi Fritters with Herb Yogurt Sauce

Naturally Sweetened Cranberry Sauce

Shrimp and Veggie Kabobs with Wild Blueberry Barbeque 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!

Don’t ever miss a recipe! Sign up to receive my monthly newsletter with a round-up of recipes from the previous month and get my FREE guide when you sign upRediscover the Joy in Eating: 5 Simple Steps to Stop Stressing Over Food + Enjoy Every Bite

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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Vegan Green Goddess Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan


A bright and flavorful dressing, this vegan green goddess dressing is made with 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.


  • 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
  • 12 scallions (light and dark green parts only), chopped (about 3 tablespoons)
  • 1 teaspoon salt
  • Juice of 1 medium lemon (34 tablespoons)
  • 2 tablespoons apple cider vinegar
  • 1/3 cup water
  • 1/4 cup olive oil


  1. 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.
  2. Using a spatula, wipe down the sides of the processor/blender. With the blender / processor running, slowly drizzle in olive oil until incorporated.
  3. Use as a dip, salad dressing, spread for sandwiches, or sauce for proteins, grain bowls, and loaded sweet potatoes.


  1. You can customize with any fresh herbs you have on hand. Tarragon, cilantro, mint, and chives would all work well.
  • Prep Time: 10 minutes
  • Category: Dressing
  • Method: Food Processor

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  1. Jodi

    Hi Quick question. So, using avacado what prevents the dressing from turning brown if it lasts 5 days in the fridge?

  2. Sherry

    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.
    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!

  3. Suzi Flack

    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!

  4. Freya

    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!

  5. Claire

    I made this delicious dressing today. I substituted aquafaba for the olive oil and really enjoyed it over sweet potato and kidney beans.

  6. Ellie Dutt

    can I substitute something else for apple cider vinegar?

  7. Ellie Dutt

    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!!

  8. Maridee

    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.

  9. LaVerna

    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!

  10. Eleanor

    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?

  11. DDX

    This looks intriguing, but way too thick! I would definitely water it down to make it more pourable. Thanks!

  12. Becky

    Hi, if you add honey it wouldn’t be vegan! Just sayin’!

  13. Nicky

    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!

  14. Sara

    Just came across this recipe and cannot wait to try! What are your thoughts on shelf life in the fridge?

  15. Molly

    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

  16. Cheryl

    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….

  17. Katherine

    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 :),


  18. Kathryn


    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.


  19. Morgane

    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!

  20. Elke

    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.

  21. Linda

    Whoops, sorry! No kale in this recipe.

  22. Linda

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

  23. Maggie

    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?

  24. Ilva

    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?

  25. Sue

    Any idea how many calories per tablespoon?

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

  27. Marjorie

    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!

  28. Hans

    ..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?

    • Amy

      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!

    • Ashley

      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.

  29. Anna

    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!

  30. 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.

  31. Laura

    Amazing! Loved this dressing!

  32. Eugenia

    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!

  33. Tierney

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

  34. Georgia

    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??

  35. Ceciky

    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!

  36. Rikki

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

  37. 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.

    • patrick

      But isn’t yeast a living organism and therefore not vegan?

    • Becky

      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. ✌️

  38. Julie

    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.

  39. Cindy

    Has anyone tried this with dried herbs instead of fresh ?

  40. Awesome recipe!! I just used an adaptation for a recipe on my blog and made sure to give you credit 🙂


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

  42. Katie

    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!

  43. HMF

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

  44. Gianna

    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.

  45. Ellen

    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.

  46. susan

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

  47. Sally

    I made this dressing tonight and absolutely love it! Had to resist eating it by the spoonful! Thankyou so much for sharing 🙂

  48. Sarah

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

  49. Amy

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

  50. Diane

    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!

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

  52. 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!

  53. mmm mmm mmm this looks deeelish!

  54. Steph

    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.

  55. Looks absolutely amazing and flavorful! Thanks. Pinned 🙂

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

  57. Janelle (@JanelleRDN)

    Trying not to lick my phone screen… YUM!

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