This vegan green goddess dressing recipe is a fresh, herbal dressing made with the freshest whole foods ingredients. As a dip, sandwich spread, salad dressing, or a drizzle for a baked potato, green goddess dressing is the perfect way to welcome spring.
Whenever I plan a meal, I always include a giant salad. Instead of a salad tonight, I made a vegan green goddess dressing for a crudité platter to serve for dinner. On Sundays, I prepare a big meal, as well as meal prep for the week. Today, the beautiful weather inspired me to make a vegan green goddess dressing to accompany the fresh vegetables at the farmers market yesterday.
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Every weekend, we visit a variety of farmer's markets around the Phoenix/Scottsdale area. This past weekend, we went to the Uptown Phoenix Market and the Downtown Phoenix Farmer's Market.
Even though I typically serve salad with dinner, today, I'm mixing it up. Green goddess dressing is not only a great dip, but it also makes a fabulous salad dressing.
Green Goddess Dressing Ingredients
- Avocado: Avocado is the base of this green goddess dressing. It is way to make rich, creamy, healthy, oil-free salad dressing.
- Vegan Buttermilk: Vegan buttermilk is made by combining unsweetened, unflavored plant milk and apple cider vinegar and allowing it to sit for a few minutes. I used oat milk.
- Non-dairy Unsweetened, Plain Yogurt: I like Kite Hill brand plant yogurt, but many different brands are available.
- Chives: I prefer using fresh chives for the best flavor. The mild flavor of chives is reminiscent of two of its closest relatives: onions and garlic. The primary flavor of chives is onion with a slight garlicky note.
- Dill: Dill has a deliciously fresh, citrus-like taste with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it's sometimes used as a substitute for parsley.
- Parsley: Parsley has a clean and peppery taste with a touch of earthiness, making it a great all-rounder in the kitchen.
- Basil: Basil has a sweet, pungent, and slightly spicy flavor, and it is widely used in various dishes, including pasta sauces, salads, and soups.
- Tarragon: The primary flavor of Tarragon is a light, far from overwhelming, licorice taste. And rest assured, the licorice flavor is so soft that even I — someone who hates licorice — can't get enough of the herb. When fresh, it also has citrus notes and a delicate spiciness.
- Garlic: I prefer fresh garlic whenever possible for the best flavor.
- Lemon Juice: Fresh lemon juice is best when making salad dressings.
- Salt: Salt enhances the flavors in the dressing.
- Pepper: Pepper provides a little spice while also enhancing the flavors in the dressing.
- Capers: The taste of a caper is reminiscent of the lemony tang and brininess of green olives but with a smack of floral tartness. Because they're packed in brine, capers have a very salty, savory flavor.
- Extra Chives for Garnish (Optional): Add some extra chopped chives for added flavor and color.
Green Goddess Dressing Ingredient Substitutions
- Although dried herbs may replace fresh herbs, I suggest using fresh herbs whenever possible.
- The general rule when using dried herbs instead of fresh herbs is to use half the amount of dried herbs than fresh herbs.
- Green olives are often used to substitute capers in recipes.
- Scallions (also called green onions) are one of the best substitutes for chives because they are available at almost every grocery store.
- A substitute for dill is tarragon. Tarragon has a similar licorice or anise finish to the flavor, but it's much stronger. You can use equal amounts of fresh tarragon or dried tarragon to substitute for fresh or dried dill. So, double the tarragon.
- For a substitute for tarragon, try dried marjoram, oregano, basil, dill, or even rosemary or fennel, or anise seed (in a pinch) will work well.
How to Make Vegan Buttermilk/Dressing
- To make vegan buttermilk, add apple cider vinegar to plain, unsweetened plant-milk and allow to sit for 10 minutes to curdle.
- Once curdled, add all the ingredients to a high-speed blender, and blend until smooth.
- Next, refrigerate until thoroughly chilled and garnish with chopped chives or a favorite herb.
What Does Green Goddess Dressing Taste Like?
Vegan green goddess dressing is similar to Caesar Salad Dressing with a tangy, herby twist! It's fresh, flavorful, and perfect for vegetables and crisp lettuce greens.
Other similar dressings are Avocado Ranch Dressing and Vegan Ranch Dressing.
In fact, green goddess dressing tastes like spring! It's fresh, clean, and fabulous!
Serving Suggestions
- I served this vegan green goddess dressing recipe with watermelon radishes, carrots, celery, cucumbers, and pickled asparagus.
- We also love this dressing on chickpea fritters.
- Serve it as a dip! Make it the center of a Charcuterie Board or a crudite platter with fresh veggies.
- Use to dip Sweet Potato Cakes, Steak Fries, or Baked Tater Tots.
- Try it as a dressing for Asparagus Salad, Arugula Salad, Brussel Sprout, and Kale Salad.
- It tastes great on Roasted Vegetable Tacos, Roasted Vegetable Salad, or any roasted vegetable dish.
- Also, drizzle it on Vegan Baked Potato, Vegan Potato Skins, or Air Fried Falafel.
Recipe FAQs
The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef, Philip Roemer, wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.
While avocados are often prepared with salt and spice and consumed like, and alongside, vegetables, avocados are biologically fruits since they contain seeds and develop from the ovary of a flowering plant. The avocado fruit grows on trees!
Until they're fully ripe, avocados should be stored at room temperature. Placing an unripe avocado in the refrigerator will slow the ripening process, but the same concept applies to ripe avocados: put them in the refrigerator to keep them at their prime ripeness for longer.
Tips
- The best way to ripen an avocado is by letting it happen naturally. Set the avocado in a bowl in a sunny spot on your kitchen counter. The warmth from the sun will also help the avocado ripen faster. Depending on how ripe your avocado was when you bought it, this could take a few days.
- Always use ripe avocados for this dressing recipe for the best flavor.
- If your avocados ripen too quickly and you aren't ready to use them, place them in the refrigerator so they will last a few more days.
- You can speed up the avocado-ripening process with a piece of fruit. Put an avocado in a paper bag with a banana, an apple, or a kiwi and fold it to seal. These fruits produce ethylene gas, a plant hormone that aids ripening. The closed brown paper bag traps the gas inside to speed up the ripening time.
- If your avocado is already ripe (or is getting there), you can place it in your refrigerator, where it will stay fresh for several days, depending on its level of ripeness. When putting your avocado in the fridge, storing it in an airtight food storage container or the produce/crisper drawer is best.
So, if you like to dip it and keep it fresh, try this vegan green goddess dressing recipe. You might even get addicted.
Vegan Dressings to Enjoy with Your Favorite Salads
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📖 Recipe
Vegan Green Goddess Dressing
Ingredients
Vegan Green Goddess Dressing
- 1 ripe avocado
- 1 cup vegan buttermilk oat milk + 1 Tablespoon of apple cider vinegar
- ½ cup vegan non-dairy unsweetened plain yogurt (I used Kite Hill)
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons tarragon
- 2 Tablespoons parsley
- 2 Tablespoons basil
- 2 cloves garlic
- 1 teaspoon pepper
- 1 Tablespoon capers
- Additional chopped chives for garnish
Instructions
- Measure 1 cup of plant milk and stir in 1 Tablespoon of apple cider vinegar; set aside for 10 minutes.
- Once the vegan buttermilk is ready, place all the ingredients in a high-speed blender.
- Blend until smooth.
- Refrigerate until ready to serve.
- Serve with raw vegetables, use as a sauce, salad dressing, or a dip.
Notes
- The best way to ripen an avocado is by letting it happen naturally. Set the avocado in a bowl in a sunny spot on your kitchen counter. The warmth from the sun will also help the avocado ripen faster. Depending on how ripe your avocado was when you bought it, this could take a few days.
- Always use ripe avocados for this dressing recipe for the best flavor.
- If your avocados ripen too quickly and you aren't ready to use them, place them in the refrigerator so they will last a few more days.
- You can speed up the avocado-ripening process with a piece of fruit. Put an avocado in a paper bag with a banana, an apple, or a kiwi and fold it to seal. These fruits produce ethylene gas, a plant hormone that aids ripening. The closed brown paper bag traps the gas inside to speed up the ripening time.
- If your avocado is already ripe (or is getting there), you can place it in your refrigerator, where it will stay fresh for several days, depending on its level of ripeness. When putting your avocado in the fridge, storing it in an airtight food storage container or the produce/crisper drawer is best.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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