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.
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. I have been craving foods like bread and crackers 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.
Today I’m sharing with you my first recipe of 2018 (WOOHOO!) and it’s is a good one to start with because once you try it, you’re going to want to put it on everything you eat for the next 30 days. Let me introduce to you my vegan Green Goddess Dressing.
Recommended Ingredients & Equipment
The first time I made this was in the middle of last year. I whipped up a batch to toss on some zoodles for an easy lunch. After that, I started adding it to my salads, buddha bowls, stir-fries, you name it. It became my go-to a dip, spread, dressing, etc, for at least a month before I needed to add a few more flavors to my life.
Ingredients & Substitutions
- Avocado – Traditionally Green Goddess dressing uses eggs and yogurt for the rich creaminess. Avocados are a healthy, plant-based alternative that take this recipe to a new level.
- Aquafabla – The oil-free version relies on aquafaba (bean brine) for taste and texture. For this recipe, I used chickpea brine, which is my go-to, but whites beans, navy beans, or any other light bean liquid would work as well.
- Herbs – You will need fresh parsley, basil, and chives.
- Dijon Mustard
- Sea Salt
Check out the full list of my recommended kitchen tools and gadgets.
How to make Green Goddess Dressing
Step One – Prepare the Aquafaba
Drain a can of chickpeas into a clean container. Measure out 1/4 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.
Step Two – Blend Together
To make the dressing, add all the ingredients to your food processor (or blender works, too) except for the chickpea brine. With the motor running, slowly add the chickpea brine until the dressing is rich and creamy.
Serving and Storing
Store leftover dressing in an airtight container in the refrigerator for up to 7 days.
More Vegan Salad Dressings
- Classic Homemade Russian Dressing
- 5-Minute Thai Peanut Sauce
- Vegan Avocado Mayo (Oil-Free!)
- Homemade Vegan Ranch Dressing
Vegan Green Goddess Dressing
- 1 large ripe avocado
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 2 tbsp chives, chopped
- juice from 1/2 lemon
- 2 cloves garlic
- 1 tsp dijon mustard
- 1 tsp capers
- 1/2 cup water
- salt, to taste
- 1/4 cup aquafaba (bean brine)
- Drain a can of chickpeas into a clean container. Measure out 1/4 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 4 days.