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–+ servings
Green goddess dressing recipe served in a clear mason jar, topped with a sprinkle of black pepper.

Green Goddess Salad Dressing (Vegan)

Creamy, herby, and packed with fresh flavor, this healthy green goddess dressing is made with Greek yogurt, bright herbs, and a punch of lemon for a lighter take on the classic. Perfect for salads, bowls, veggies, or as a dip.
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Author Kori Butler
Prep Time 10 minutes
Total Time 10 minutes
Course Salad Dressing
Cuisine American
Servings 6
Calories 79 kcal

Ingredients
  

  • 1 cup plain unsweetened dairy-free yogurt (coconut or cashew works best) (dairy Greek yogurt may also be used)
  • ¼ cup vegan mayo
  • 2 tablespoons olive oil
  • 1 cup fresh herbs (use a variety (3 to 4) such as parsley, basil, chives, dill, thyme, cilantro, or rosemary; remove any tough stems but there is no need to chop)
  • ½ to 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar (apple cider vinegar may also be used)
  • 1 small garlic clove
  • 2 teaspoons miso paste (capers may also be used)
  • ¼ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • 1 to 4 tablespoons water (use as needed)

Instructions
 

  • Add the yogurt, mayo, olive oil, herbs, lemon juice, vinegar, garlic, miso (or capers), salt, and pepper to a blender or food processor.
    A handheld blender filled with ingredients needed to make green goddess dressing recipe.
  • Blend until smooth and creamy, stopping to scrape down the sides as needed. Add water 1 tablespoon at a time until the dressing reaches your desired consistency. Taste and adjust with more salt, lemon juice, or herbs if needed.
    A handheld blender, blending green goddess dressing recipe until blended and creamy then poured into a clear mason jar.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use a thick dairy-free yogurt (runny ones will make this too thin) - if it is thin yogurt omit the water; cashew yogurt gives the best neutral creamy flavor; let it chill before serving so the herbs really pop; capers or miso replace that anchovy umami without overpowering.
VARIATIONS: Blend in ½ avocado for extra richness; add a handful of spinach for a deeper green color; go all basil for a sweeter profile or heavier dill for a tangier vibe; add 1 to 2 teaspoons nutritional yeast for a subtle cheesy, savory depth.
SERVING SUGGESTIONS: Drizzle over big loaded salads, grain bowls, or roasted veggies; use as a dip for raw vegetables; spread on wraps or sandwiches; spoon over tofu, chickpeas, or roasted potatoes.

Nutrition

Calories: 79kcalCarbohydrates: 2gProtein: 0.5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 167mgPotassium: 65mgFiber: 0.4gSugar: 0.3gVitamin A: 844IUVitamin C: 15mgCalcium: 15mgIron: 1mg
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