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:

Fresh
Citrusy
Herbal
Creamy
Versatile
Balanced
& 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
Print
Jar of green goddess salad dressing with some dripping off a spoon
5 from 11 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

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*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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  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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

  10. colleen says

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

  11. 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?

  12. 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!