When I think of the perfect spring salad dressing it’s Green Goddess. Packed full of fresh herbs, garlic, and yogurt. Green goddess dressing is typically made with mayonnaise or greek yogurt. This version is completely dairy-free, but you’d never know it! It’s a creamy, delicious balance of herbal and tangy flavors. I promise you will want to drizzle it on everything.
Choose from a variety of herbs
This dressing works well with a variety of herbs. I choose a few depending on what I have on hand. My favorite herbs to use are parsley, basil, chives, dill or cilantro. It’s a great way to use up fresh herbs and try different combinations. My recipe listed below is my “go-to” green goddess dressing because it’s delicious on just about anything, but I also enjoy making it with other herb combinations. Cilantro instead of basil for Mexican food or I make a dill only recipe for potato dishes. The beauty of this recipe is you can add any leftover herbs you have!
Ingredients:
Cashew Yogurt
Green goddess dressing is traditionally made with mayonnaise or greek yogurt. For a dairy-free version I use plain, unsweetened cashew yogurt. It provides a neutral yet tangy base to this dressing. For the yogurt I use Forager Cashew Yogurt. It’s sold at most grocers and health food stores.
Fresh herbs
Chives or Green Onion
Fresh chives really livin’ up this dressing and give it that unmistakable chive flavor.
Basil, parsley, cilantro, dill and/or mint
This dressing has over a cup of fresh herbs. You can choose any herb or a combination, they all work lovely. You can also choose herbs depending on how you plan to use this green goddess dressing. Cilantro for Mexican food, dill for potatoes, basil for a salad etc.
Garlic
One clove of garlic is absolutely delicious in this recipe (unless you can’t stand garlic, that is.)
Apple Cider Vinegar and Lemon
I like to use a combination of vinegar and lemon, but you can also simply use all lemon or all vinegar. If you want it less tangy you can omit the vinegar.
Avocado Oil
A small amount of oil gives this dressing a great consistency. I use either avocado or olive oil.
Salt and Pepper
A generous pinch of salt and pepper brings out the delicious herbal flavors of this dressing.
How To Enjoy Green Goddess Dressing
I use this dressing on everything. It’s delicious as a dressing on salads, a spread on sandwiches or a dip with vegetables or crackers. Green goddess dressing also pairs perfect drizzled over a buddha bowl or avocado toast. Enjoy!
Dairy-Free Green Goddess Dressing
Equipment
- Food processor or high speed blender
Ingredients
- 1 cup unsweetened cashew yogurt may substitute with dairy-free sour cream
- 1 garlic clove
- 3 tbsp chopped chives
- 1/2 cup fresh parsley
- 1/2 cup fresh basil may substitute with cilantro
- 1/4 cup fresh dill
- 1/4 tsp sea salt more to taste
- 1/8 tsp black pepper
- 1 tbsp apple cider vinegar skip if you want it less tangy
- 1 tbsp lemon juice more as desired
- 1 tbsp avocado oil may substitute with extra virgin olive oil
- 1/4 cup water if needed more for dressing, less for a spread or dip
Instructions
- Combine all ingredients in a food processor or high speed blender. Blend until smooth
- If needed add water by the tablespoon until desired consistency
- Transfer to serving dish or a sealed container for storage in the refrigerator.
STORAGE SUGGESTION:
- Store Green Goddess salad dressing in a tightly sealed container in the refrigerator for up to one week. If it thickens whisk in 1/2 tbsp purified water.
Looking for more green recipes? Try my kid-approved Veggie Pesto Pasta
