This vegan Green Goddess Dressing uses creamy avocado rather than eggs and yogurt for a plant-based dressing just like the original.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
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.
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 7 days.