Bright, Herbaceous and Delicious, this Vegan Green Goddess Dressing is perfect not only on salad but on anything!

I’ve seen this Green Goddess Dressing all over the interwebs over the past year or so. I’m not sure why I took so long to make it, but I’m glad I finally got around to it as it’s one of my new favorite sauces!

Of course, it’s great on salad, but I really dug using it as either a dip, or on a sandwich and a burger! I gotta say, it’s an underrated condiment too!

ingredients for Vegan Green Goddess Dressing

Vegan Mayo & Yogurt – You can use either Vegan Mayo, or Unsweetened Vegan Yogurt. I actually like doing half of each! If you do all yogurt, you may need to adjust the lemon juice depending on how sour the yogurt is.
Herbs – I like doing about 1 cup of Italian Parsley, and then a half cup each of Dill and Basil. Then finish that off with some chives. Feel free to tailor this to your tastes! You can also use some Mint or Tarragon.
Seasonings – Aside from that, I’ll be using some garlic, capers and nutritional yeast!

how to make Vegan Green Goddess Dressing

This is pretty dang easy! Simply add everything to a food processor and blitz it up!

If you can, I recommend weighing the herbs, but at the same time, you can really add or subtract as much as you’d like. I will use the stems, but just the tender parts. If you are measuring them with cups, I suggest packing them in tight!

You can also blend in a high speed blender for a smoother, more homogenous texture.

storage

This is great right away, but you can also store it in the fridge for 3 – 4 days. If it thickens too much in the fridge, you can either let it come to room temp or whisk in a tablespoon of water at a time until it’s at your desired consistency.

How to use Green Goddess Dressing

Most people seem to enjoy this on a salad, but I really dug it as a dip and condiment! I dipped some Fries and Crackers!

I also made a Vegan Chicken Sandwich with some Soy Curls.

And I made a Burger obviously! All were amazing!

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Vegan Green Goddess Dressing

Thee Burger Dude

5 from 1 vote

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Course Sauces

Servings

Equipment

Food Processor

Ingredients

1 cup Vegan Mayo (or Unsweetened Vegan Yogurt)
1 cup Fresh Parsley
1/2 cup Fresh Dill
1/2 cup Fresh Basil
2 Tbsp Chopped Chives
2 cloves Garlic (peeled)
Juice of 1 Lemon (about 2 Tbsp)
1 Tbsp Capers
1 Tbsp Nutritional Yeast
Salt & pepper to taste

Instructions

To a food processor (or high speed blender for smoother texture) add in the Vegan Mayo, or Unsweetened Vegan Yogurt. I actually like doing half a cup of each. If you do all yogurt, you may need to adjust the lemon juice depending on how sour the yogurt is.
For the herbs, I like doing about 1 cup (40g) of Italian Parsley, and then a half cup (20g) each of Dill and Basil. Then finish that off with the chives. Feel free to tailor this to your tastes! You can also use some Mint or Tarragon.
If you can, I recommend weighing the herbs, but at the same time, you can really add or subtract as much as you'd like. Stems are okay to use as long as it's the tender parts.
If you are measuring them with cups, I suggest packing them in tight!
Add the rest of the ingredients to the food processor and blend for about a minute until it's well incorporated.
Taste and adjust for seasoning of course!
This is great right away, but you can also store it in the fridge for 3 – 4 days. If it thickens too much in the fridge, you can either let it come to room temp or whisk in a tablespoon of water at a time until it's at your desired consistency.