Easy Green Goddess Dressing (Plant-Based!)

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Jar and spoon coated in our green goddess dressing recipe

We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!

This inspired, vegan take on green goddess dressing doesn’t skimp on flavor. It’s packed with fresh herbs, is subtly tart from lemon, and gets a bit of umami from coconut aminos. It’s perfect for salads, dipping vegetables, Buddha Bowls, and more! Just 9 ingredients, 10 minutes, and a blender required. Let us show you how it’s done!

Fresh parsley, chives, basil, garlic, lemon, coconut aminos, cashews, olive oil, and water

What is Green Goddess Dressing?

It’s a creamy, herb-infused dressing that’s thought to have originated in San Francisco in 1923, and it became so popular that it was commercialized and sold by Kraft Foods.

While traditionally made with mayonnaise, sour cream, and anchovies, the following is our inspired, plant-based version that’s equally creamy and delicious!

Blender with fresh herbs, cashews, garlic, and black pepper

How to Make Green Goddess Dressing

Our green goddess dressing recipe relies on cashews for creaminess and fresh parsley, basil, and chives for an herby flavor and vibrant green color. Lemon juice and garlic add zing, coconut aminos provide a salty umami element, and sea salt and black pepper add more flavor.

Everything goes in the blender with a little water and optional olive oil for more creaminess. And it comes out as a thick and pourable VIBRANT dressing!

Jar of green goddess dressing next to a halved lemon and fresh herbs

We hope you LOVE this green goddess dressing! It’s:

& SO delicious!

It’s perfect for adding to salads, dipping fresh or roasted vegetables, or topping bowls. We also love making a batch for meal prep to add effortless flavor throughout the week!

More Creamy Salad Dressing Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Salad drizzled with green goddess dressing

Easy Green Goddess Dressing (Plant-Based!)

Ultra creamy, vibrant green goddess dressing that’s naturally plant-based and packed with flavor. 10 minutes, 1 blender, and 9 ingredients required! Perfect for salads, dipping vegetables, Buddha Bowls, and more!
Author Minimalist Baker
Jar of green goddess salad dressing with some dripping off a spoon
5 from 25 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (2-Tbsp servings)
Course Dressing
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1/4 cup tightly packed fresh parsley (loosely chopped before measuring)
  • 1/4 cup loosely packed fresh basil leaves (loosely chopped before measuring)
  • 3 Tbsp loosely packed fresh chives (loosely chopped before measuring)
  • 2 ½ Tbsp lemon juice
  • 1/2 cup raw cashews*
  • 1/3 cup water (plus more as needed)
  • 2 large cloves garlic
  • 1 tsp coconut aminos
  • 1/2 tsp sea salt
  • 1 pinch black pepper
  • 1 Tbsp olive oil (optional // for earthier, more floral flavor)


  • Soak cashews in very hot water for 15-20 minutes, then drain. This step is optional if you have a powerful blender (we find raw cashews blend well in high-speed blenders).
  • To a small blender, add all ingredients and blend on high for 1-2 minutes or until smooth and creamy.
  • Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or herbs for more herbal flavor. Coconut aminos enhance umami flavor / saltiness. If too thick, add slightly more water. If too thin or strong, add more cashews.
  • Enjoy on salads, in bowls, or as a dip for raw or roasted veggies. Best when fresh. Store leftovers in a sealed container in the fridge up to 3-4 days. Not freezer friendly.



*If nut-free, try subbing avocado in place of cashews. Just know there will be some discoloration if not enjoyed right away. And some slight avocado flavor.
*Loosely adapted from Oh She Glows.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 two-tablespoon serving Calories: 64 Carbohydrates: 4.1 g Protein: 2.2 g Fat: 4.8 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 212 mg Potassium: 98 mg Fiber: 0.5 g Sugar: 0.9 g Vitamin A: 268 IU Vitamin C: 4.7 mg Calcium: 12.2 mg Iron: 0.9 mg

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My Rating:

  1. Diane M says

    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!

  2. Leslie says

    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!

  3. Chloe N says

    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!

  4. Felicitas Hilmer says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing!! We’re so glad you enjoyed it, Felicity! Thank you for the lovely review!

  5. Ashley says

    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!!!!!

  6. Michelle says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the great review, Michelle. We’re sure this dressing is extra delicious with garden fresh herbs!

  7. Samantha says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Samantha! Thank you for the amazing review! xoxo

  8. Char says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoy this dressing so much, Char. Thanks for the wonderful review!

  9. Cindy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Cindy! So glad you enjoy this dressing!

  10. Eliza says

    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!

  11. Mab says

    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.

  12. Catherine says

    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!

  13. Agnes says

    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.

  14. ACC says

    Do you think spring onion could be used instead of fresh chives? I also have dried chives so maybe I could use a tablespoon of those…

  15. Taylor says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Taylor! xo

  16. Jennifer says

    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!!

  17. Alexa says

    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.

  18. Sandra says

    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!

  19. sage says

    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!

  20. Tamara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Tamara. Thanks so much for the lovely review and for sharing your modifications!

  21. Hermione says

    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!

  22. Shannon L says

    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.

  23. Katrina says

    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!

  24. Shannon says

    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!

  25. Cece says

    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!

  26. Anne says

    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

  27. colleen says

    Looks delicious! Any suggestions on how to modify the cashews for low histamine diet (nut free/avocado free)? Thanks!

  28. Carla says

    This looks terrific but I can’t have oil of any kind including nuts or avocado. Any suggestions I could use to replace?

  29. Kadhambari says

    So not related to this post, but wanted to suggest another post idea of something I really struggle with –

    How do you create a multi-dish meal? Some questions that Ive asked but don’t know the answers to
    1. What should your carb base be? Rice, bread (flat, pita, tortilla, etc.)
    2. If you’re doing only side dishes (mostly the case for me as a vegetarian), how do these dishes complement each other in flavors?
    3. How do I balance heavier dishes with lighter ones?
    4. What textures complement each other? (sauces, crunchier foods, dense foods, airier foods, etc.)

    I’m sure there are some basic rules or a framework that would help…this is honestly the biggest struggle for me, even just cooking for me. I’ll create a dish that has coconut aminos and it tastes great, and another dish that’s a squash flavored with South Asian spice flavors (yeah…coconut aminos and s.asian spices do not mix well)

    Hope to see a post like this, I would certainly benefit!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I love this idea! Perhaps something we can share more about in a future article! Thanks for the request!