Easy Green Goddess Dressing (Plant-Based!)

This made my herbs come alive. I didn’t have parsley, basil or chives but didn’t want to wait to taste this. So many people said they used cilantro and I had plenty of that so it was my only herb. It was still totally flavorful and delicious to both me and my hubby. I don’t use oil or garlic and again, it was still tasty. I can’t wait to try it with some basil as well as the cilantro.

I mixed this in with zucchini, red pepper, baby spinach and kale and some quinoa I had on hand and it made a great lunch. As others have said, I can see adding this to just about anything. Time to make more!

This dressing is absolutely delicious and is now one of my favorites! I used cilantro instead of basil because it was what I had – outstanding!

This sauce is amazing! I substituted the parsley for cilantro and put in only one small garlic clove. It has a fresh and tangy flavor and is super versatile – I’ve been putting it Minimalist Baker’s sweet potato black bean burgers and the abundance kale salad bowl dish. Highly recommend!

I made this today and will serve it alongside smashed baby potatoes. It is out of this world! So yummy and easy to make! Thank you so much! :)

My new favourite dressing. Thanks for sharing this recipe.

Best dressing ever! I didn’t have fresh basil on hand so I substituted it for cilantro and added a tablespoon of dried basil. Did not need to add anything else this came out perfect! I did not need to add any oil! The consistency was good. Put the dressing over a veggie bowl… So looking forward to making this again!
Thank you!!!!!

I’ve made this several times, and even grew chives and parsley in my garden this year so I can use them in this recipe. This never disappoints, and I can’t get enough of it. I’ve used it as a dip for raw veggies and crackers/pretzels, as a salad dressing, a sandwich spread, and on fish. Thank you for sharing this recipe!!

This was lick the spoon amazing!!!
I made this as written except I subbed liquid aminos for coconut (didn’t have it) and added some old cilantro I had in the fridge that needed to be finished as well as the optional olive oil and a little extra water to thin it a bit and the end result was absolutely bomb!! I was worried that the aminos would overpower the taste, but it was a lovely addition that added depth and saltiness.
Served this over a massive salad with loads of veggies (lettuce, cabbage, carrot, pepper, tomato, cucumber, spring onion), chick peas, and avocado. This would be great over roasted veggies and seeds/grains, and probably great on pasta too! We ate it slathered on freshly baked bread along with our salad and it was great! My non-vegan MIL loved it too! Good thing I put some aside for tomorrow because there wasn’t a drop left!

Love, love love this! Thank you so much for the recipe. I make it at least every other week for our black bean and sweet potato bowls. It’s easy, and I like that oil isn’t necessary. Honestly, I could eat it right out of the container!

This dressing is spot on – no adjustments needed. The coconut aminos takes it over the edge into flavor town. Vibrant, herbal, and essential for spring bowls and salads!

This was so bright and wonderful! My 18 year old daughter has been moving toward more alive food choices and asked me to make a raw meal with a green goddess dressing. Thank you for the beautiful recipe that sealed the deal!
Ps I added a soupçon of maple syrup since we were using some bitter greens in the salad. SUPERB!

Made this with a quarter cup of cashews and a quarter cup of avocado (that’s what I had). I used dill, basil and culantro for the herbs (yay for random herbs in the fridge). The rest was as written. So herby and yummy! Tasted delicious with roasted veggies.

This is mind-blowingly delicious. I switched out parsley for cilantro because I prefer it. I love herb oils/dressings like these that help me use up all of the herbs before they go bad, which always feels way too fast. We mostly eat plant-based, so this will go on top of roasted corn and other summer veggies in bowls with grains and beans. I could also see it being incredible on bbq steak or shrimp though. It’s such a wonderful punch of flavor w/ acidity/brightness from the citrus, freshness from the herbs, umami from the coconut aminos, and creaminess from the cashews. Thank you, MB!

This is pure basily deliciousness! I made this, without oil in my Nutribullet. It was very paste- like at first, but I added some water to get the correct consistency. It is so good! It tastes so fresh and was really good on my lunchtime salad. I’ll definitely be making this again.

I am not vegan but love all Minimalist Baker recipes! I often modify recipes with what ingredients I have on hand for the sake of cost and ease. For this recipe I didn’t use cashews, I used about a half cup of plain Greek yogurt. I also eyeballed the herbs; 1 small package of basil, About 10-15 stalks of parsley, a small package of chives, four garlic cloves, half a juiced lemon, six glugs of olive oil, and about 1/4 cup water. It blended not totally smooth, there were small pieces of herbs in it, but I started eating it straight off the spatula. I topped a roasted veggie salad with it and it was the best dressing I’ve ever had. 1000000/10

No feedback other than this was so good I didn’t let a drop go to waste!! Had it on veggies tonight, will add to salad or wrap tomorrow. Thank you!!

Absolutely delicious! I don’t have an expensive heavy-duty blender but it worked just perfectly in my Kenwood Smoothie2Go blender. I can see myself adapting this for different herbs. Definitely a keeper.

Oh my gosh!!!! This is the BEST dressing ever😋I didn’t use oil and just put a little more water in… it is so delicious!

Oh my goodness ! Yet again another recipe I’ve made from here (I’ve made so many now ive lost count!) that has come out absolutely spot on. I made it exactly as is- had it as a dressing over tofu and courgette skewers, brown rice and some homemade vegan slaw (from this site) aaammmaazzinnnggg. I feel like its an excellent pesto sub too I might add some to a pasta dish this weekend. I can see this being made weekly to have in the fridge whenever I need. Seems like it wouldn’t be the sort of thing to dip veggies in when I read that part.. tasting it its the PERFECT thing to dip raw veggies in ! I can’t wait to make this for my non vegan friends and have them fall in love with it!

Love love love this dressing!

I did this dressing on Monday, and I’ve been adding it in each meal since then. It’s AMAZIIIIING!!!! So fresh and flavoured.
(Today is Wednesday and I’m soaking cashews again to make more)

I didn’t use garlic or aminos, as I find these ingredients too strong flavored and I like more the herbs flavors to rise up.

Ah! And as my blender is not so powerful (not those small ones, just a normal one) the texture was not that thin. So I added 1/4 avocado to make it creamier. It turned really GREAT!
I’ll soak the cashews more hours this time, and let see if my blender can work better with them.
Anyhow, I liked the bit grainy texture too, as it remind me to pesto.

Sooooo delish!! Such a winner. Made it according to the recipe and ran it through pasta with pan fried mushroom, Spinach and roasted tomatoes! My new fave!

Just made this to drizzle on top of your Spring Buddha bowls. I had just used the last of my garlic cloves, so I substituted with 1/4 tsp garlic powder. So delicious! Definitely will be saving this recipe to make again throughout the spring and summer as a dressing and veggie dip.

This was soooo good!!! I made this yesterday and I am already planning on making it again! It was so flavorful! Thank you for creating this recipe and sharing!

I was really excited to make this recipe. I saw it online literally 1 hour ago and I’ve already made it so I can use it for lunch (it’s not even 9am)! I’ve omitted pepper and garlic due to diet restrictions, and also I didn’t have basil this morning so I used cilantro instead. This was so yummy and flavorful! I can’t wait to actually put it on a salad or roasted veggies instead licking the spoon. If it’s this good with cilantro, I can’t wait to try basil too! This will be so great to whip up weekly when the herb garden is in full effect. Mine came out more a creamy speckly green versus the solid green in the photo. Either because I forgot to blend the cashews first, or my food processor is not super fancy (standard Cuisinart), or both. Either way I like how it looks and tastes and how easy it was to make it! Thank you!

Yummmmm! I got the email about this dressing today & knew I had to have it for dinner! I was out of parsley so subbed kale – worked great. I knew it would be delicious so I optimistically doubled the recipe ☺️ glad I did!

Just made this . Wow! Amazing bright , wonderful flavors. I subbed scallions for Chives and it was awesome. Used as dressing for Grain and lentil roasted veggie bowls! Thanks so much