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!
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. 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 :).Print
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 2–3 scallions)
- Juice of 1 medium lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 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.