Vegan Green Goddess Dressing
This vegan Green Goddess Dressing uses creamy avocado rather than eggs and yogurt for a plant-based dressing just like the original.
This post contains affiliate links. For more information read my privacy policy.
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.
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 for Green Goddess Dressing
Because it’s January and we’re cleansing, I decided to create an oil-free version of this Green Goddess Dressing. The oil-free version relies on avocado for its natural fats as well the 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.
In addition to aquafaba, you will need:
- Avocado
- Parsley
- Basil
- Chives
- Lemon
- Garlic
- Dijon Mustard
- and Capers
That’s it! Ingredients you likely already have on hand.
What You’ll Need to Make Green Goddess Dressing
You don’t need much to make this delicious Green Goddess Dressing at home. You only need a few ingredients (above) and a couple of kitchen gadgets. First of all, when making Green Goddess Dressing, you will need a food processor.
Having a high-quality food processor is very beneficial for plant-based eating and especially when it comes to homemade salad dressings. This is the food processor I recommend. I have been using it for years and I love it!
How to make Green Goddess Dressing
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.
That’s it. So easy. And the results?
A creamy, zesty, vegan Green Goddess Dressing packed with fresh herbs and spices for a nutrient-dense and flavor-filled sauce that you are going to want to put on everything for the next 28 days.
Serving and Storing Green Goddess Dressing
Serve this Green Goddess Dressing immediately on your favorite salads, zoodles, or buddha bowls. The leftover vegan dressing can be stored in an airtight container in the refrigerator for up to 7 days.
Vegan Recipes for Green Goddess Dressing
Sound good? Let’s whip up a batch today!
This vegan Green Goddess Dressing uses creamy avocado rather than eggs and yogurt for a plant-based dressing just like the original.
Cuisine: American
Keyword: Vegan Green Goddess Dressing
Servings: 8 people
Calories: 5 kcal
Author: Sarah McMinn
- 1 large ripe avocado
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh basil, roughy 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.
Leave a Reply & Rating