• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

Home » Recipes » Vegan Condiments » Vegan Green Goddess Dressing

Vegan Green Goddess Dressing

by Sarah McMinn / Posted: January 3, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 10 mins

1.1K shares
  • 192
This vegan Green Goddess Dressing is not only delicious but also oil free! It uses creamy avocado rather than eggs and yogurt for a healthy plant-based dressing that tastes just like the original.
This vegan Green Goddess Dressing is not only delicious but also oil free! It uses creamy avocado rather than eggs and yogurt for a healthy plant-based dressing that tastes just like the original.
This vegan Green Goddess Dressing is not only delicious but also oil free! It uses creamy avocado rather than eggs and yogurt for a healthy plant-based dressing that tastes just like the original.
This vegan Green Goddess Dressing is not only delicious but also oil free! It uses creamy avocado rather than eggs and yogurt for a healthy plant-based dressing that tastes just like the original.
This vegan Green Goddess Dressing is not only delicious but also oil free! It uses creamy avocado rather than eggs and yogurt for a healthy plant-based dressing that tastes just like the original.

Put this vegan Green Goddess Dressing on everything! It is not only delicious but also oil free! Made with a base of creamy avocado whipped together with aquafaba for a healthy plant-based dressing that tastes just like the classic.

Homemade Green Goddess Dressing in a small white bowl

Disclosure: This post may contain affiliate links.

This post was originally published on Jan 3, 2018

Are you cleansing with me? If you are, what's been the hardest part of the past 3 days? What has been surprisingly easy?

I've felt fairly good. Hydrated. Energetic. Excited. In truth, I have been craving carbs but have found that nuts and seeds make a good replacement.

Even though the cleanse can be difficult, especially at the beginning, I LOVE this time of year as a chance to re-establish healthy eating patterns and enjoy the benefits that come from it. All month long I will be sharing with you what I'm eating, how I'm feeling, and lessons I'm learning along the way.

If you're excited about getting healthy this year then you're going to love today's recipe. This vegan and oil-free version of Green Goddess Dressing is perfect! It's rich, creamy, and DELICIOUS. So much so that you will want to add it to all your salads, buddha bowls, and stir-fries in the upcoming month.

And it's totally good for you. It's whole food, oil free, dairy free, and vegan. And best of all? It can be whipped up in a matter of minutes!


Table of Contents show
Recommended Ingredients & Equipment
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Salad Dressings
Vegan Green Goddess Dressing

Recommended Ingredients & Equipment

This recipe uses wholesome, easy-to-find, ingredients for a dairy free, egg-free version of this classic dressing. You should be able to find all these ingredients at your local grocery store.

Here is everything you need.

Ingredients for Green Goddess Dressing on a marble countertop

Ingredient Notes

  • Avocado - Traditionally Green Goddess dressing uses eggs and yogurt for the rich creaminess. Avocados are a healthy, plant-based alternative. When choosing an avocado, look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.
  • Aquafaba - This is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil.
  • Herbs - You will need fresh parsley, basil, and chives. I do not recommend substituting dried herb.

Recommended Equipment

For this recipe you will need a good chef’s knife, a food processor, and basic kitchen utensils. (<<affiliate links)


Step-by-Step Instructions

Step One - Prepare the Avocado

Halved avocado on a marble countertop

Carefully slice your avocado in half and remove the pit. Using a spoon, spoon out the avocado fruit, leaving only the thick peel behind. Lightly mash the avocado and place it in the food processor.

Pro Tip: When choosing an avocado, look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.

Step Two - Blend Together

Fresh herbs and spices in a large food processor
Finished homemade dressing in a food processor

Drain a can of chickpeas into a clean container. Measure out ¼ cup of the brine and set aside. This is your aquafaba with is used to replace the oil in this recipe. Return the rest of the brine to the chickpeas and transfer to an airtight container. Store in the refrigerator for later use.

Add all the ingredients to your food processor, except for the chickpea brine. Turn on the food processor and blend together. Blend until smooth and creamy, scraping down the sides as necessary. Once the avocado is broken down, slowly add the chickpea brine until the dressing is rich and creamy.

Turn off the food processor and transfer the dressing to an airtight container.

Finished Green Goddess Dressing in a small white bowl

Serving and Storing

Serving - Serve this Green Goddess Dressing immediately on your favorite salads, zoodles, or buddha bowls.

Storing - Store leftover dressing in an airtight container in the refrigerator for up to 3 days.

Tips and Tricks

  1. If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
  2. If you don't have chickpeas, you can use the brine of other beans as aquafaba. Just note, it may change the color of the dressing as other bean liquid tends to be darker in color.
  3. This recipe is highly versatile. Feel free to taste and adjust seasonings after blended together.

Frequently Asked Questions

What can I do with my green goddess dressing?

This is a great dip or sauce for your favorite salads, zoodles, or buddha bowls.

Can I make this recipe in advance?

I don't recommend making this recipe in advance. Because it is made with a base of avocados, it will start to brown quickly. It will stay fresh for up to 3 days in the refrigerator but it will look its best within 3 hours of preparing.

What is aquafaba and do I have to use it?

Aquafaba is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil. If you would rather, you can use oil or water as a substitution.


More Vegan Salad Dressings

  • Classic Homemade Russian Dressing
  • 5-Minute Thai Peanut Sauce
  • Vegan Avocado Mayo (Oil-Free!)
  • Homemade Vegan Ranch Dressing

Get all my vegan condiments and dressing for more inspiration.

Finished Green Goddess Dressing in a small white bowl

Vegan Green Goddess Dressing

Put this vegan Green Goddess Dressing on everything! It is not only delicious but also oil free! Made with a base of creamy avocado whipped together with aquafaba for a healthy plant-based dressing that tastes just like the classic.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 45kcal
Author: Sarah McMinn

Ingredients

  • 1 large ripe avocado
  • 1 cup fresh parsley, roughly chopped
  • ½ cup fresh basil, roughly chopped
  • 2 tablespoon chives, chopped
  • juice from ½ lemon
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 tsp capers
  • ½ cup water
  • salt, to taste
  • ¼ cup aquafaba (bean brine)
US Customary - Metric

Instructions

  • Carefully slice your avocado in half and remove the pit. Using a spoon, spoon out the avocado fruit, leaving only the thick peel behind. Lightly mash the avocado and place it in the food processor.
  • Drain a can of chickpeas into a clean container. Measure out ¼ cup of the brine and set aside. This is your aquafaba. Return the rest of the brine to the chickpeas and store for later use in the refrigerator. 
  • In a food processor combine all the ingredients EXCEPT the aquafaba. Pulse a few times to combine. Scrape down the sides and, with the motor running, slowly add the aquafaba into the food processor. Blend until smooth and creamy, scraping down the sides as necessary.
  • Use immediately as a dip or on your favorite salad or store in an airtight container for up to 3 days. 

Notes

Serving and Storing - Serve this Green Goddess Dressing immediately on your favorite salads, zoodles, or buddha bowls. Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
Recipe Tips
  1. If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
  2. If you don’t have chickpeas, you can use the brine of other beans as aquafaba. Just note, it may change the color of the dressing as other bean liquid tends to be darker in color.
  3. This recipe is highly versatile. Feel free to taste and adjust seasonings after blended together.
Frequently Asked Questions
What is aquafaba and do I have to use it?  Aquafaba is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil. If you would rather, you can use oil or water as a substitution.

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 1mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« 50+ Plant Based Whole Foods Recipes
9 Foods to Help you Naturally Detox »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Coleen McCray says

    May 17, 2020 at 2:23 pm

    I am wondering about how this can be 5 calories? Just the avocado would have 234 calories...could you please clarify this for me?

    Reply
    • Sarah McMinn says

      May 18, 2020 at 12:26 pm

      It looks like a "4" was missing. I just recalculated and got 45. Thanks for pointing that out!

      Reply
      • Coleen McCray says

        May 18, 2020 at 1:32 pm

        Thank you!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • The BEST Vegan Blueberry Muffins
  • Vegan Chocolate Peppermint Crinkle Cookies
  • Best-Ever Vegan Zucchini Bread
  • Raw Carrot Cake Bites
  • Vegan Lemon Poppy Seed Muffins
  • Best-Ever Vegan Vanilla Cupcakes

See more recipes →

Vegan Thanksgiving Recipes

  • Triple Chocolate Beet Cake
  • Vegan Gingerbread Cake
  • 3-Ingredient Vegan Pecan Pie
  • Classic Vegan Sweet Potato Casserole
  • Classic Vegan Pumpkin Pie Recipe
  • Easy Vegan Pumpkin Cheesecake

See more vegan Thanksgiving recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Healthy Vegan Cookies - 4 Ingredients!
  • Vegan Pound Cake with Lemon Glaze
  • Gluten Free Vegan Breakfast Cookies
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts

See more recipes →

Vegan Thanksgiving Recipes

  • Gluten-Free Pumpkin Bars (Vegan!)
  • Vegan Meatloaf with Mushrooms and Lentils
  • Spicy Vegan Cheddar Cheese
  • Best-Ever Vegan Cornbread
  • Portobello Vegan Pot Roast (Instant Pot)
  • Chewy Blackened Tofu Steaks {Grilled}

See more vegan Thanksgiving recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Need help with dinner? Check out Easy Weeknight Dinners for easy and wholesome recipes the whole family will love!