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. A few weeks back 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.And to learn in just 60 seconds how to make this dressing, check out my video below!


Vegan Green Goddess DressingTraditional 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. 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 listening to my body’s needs, eating lots of whole foods, 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. Pour it over a salad, use it as a dip or cover my vegan loaded sweet potato with it. Someone recently told me I should bottle this stuff and they would eat it right out of the bottle so I guess you can do that too :).Vegan green goddess dressing served on green lettuce

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Vegan Green Goddess Dressing

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

  • Yield: 14 ounces 1x


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.


  • 1 garlic clove
  • 1 1/2 small – medium avocados
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup water
  • 3/4 cup packed basil leaves
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives (approx 8 chives roughly chopped)
  • 1/2 cup chopped scallions (white parts removed; approx 23 scallions)
  • Juice of 1 medium lemon
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt


  1. In a food processor or high-speed blender, blend together garlic, avocado, olive oil, water, basil, parsley, chives, scallions, lemon juice, apple cider vinegar, and salt until smooth and creamy.


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 teaspoon honey or agave nectar. I’ve also tried this without scallions and it reduces the tanginess too.

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This post was originally published October 2014. The recipe and photos have been updated (and a new video added!) to give you the best quality content possible. Enjoy!

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Vegan Loaded Sweet Potato

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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!!!