We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!
This inspired, vegan take on green goddess dressing doesn’t skimp on flavor. It’s packed with fresh herbs, is subtly tart from lemon, and gets a bit of umami from coconut aminos. It’s perfect for salads, dipping vegetables, Buddha Bowls, and more! Just 9 ingredients, 10 minutes, and a blender required. Let us show you how it’s done!
What is Green Goddess Dressing?
It’s a creamy, herb-infused dressing that’s thought to have originated in San Francisco in 1923, and it became so popular that it was commercialized and sold by Kraft Foods.
While traditionally made with mayonnaise, sour cream, and anchovies, the following is our inspired, plant-based version that’s equally creamy and delicious!
How to Make Green Goddess Dressing
Our green goddess dressing recipe relies on cashews for creaminess and fresh parsley, basil, and chives for an herby flavor and vibrant green color. Lemon juice and garlic add zing, coconut aminos provide a salty umami element, and sea salt and black pepper add more flavor.
Everything goes in the blender with a little water and optional olive oil for more creaminess. And it comes out as a thick and pourable VIBRANT dressing!
We hope you LOVE this green goddess dressing! It’s:
Fresh
Citrusy
Herbal
Creamy
Versatile
Balanced
& SO delicious!
It’s perfect for adding to salads, dipping fresh or roasted vegetables, or topping bowls. We also love making a batch for meal prep to add effortless flavor throughout the week!
More Creamy Salad Dressing Recipes
- 5-Minute Smoky Chipotle Dressing
- Easy Vegan Ranch Dressing (Oil-Free!)
- How to Make Tahini Dressing
- 5-Minute Vegan Caesar Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Green Goddess Dressing (Plant-Based!)
Ingredients
- 1/4 cup tightly packed fresh parsley (loosely chopped before measuring)
- 1/4 cup loosely packed fresh basil leaves (loosely chopped before measuring)
- 3 Tbsp loosely packed fresh chives (loosely chopped before measuring)
- 2 ½ Tbsp lemon juice
- 1/2 cup raw cashews*
- 1/3 cup water (plus more as needed)
- 2 large cloves garlic
- 1 tsp coconut aminos
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 Tbsp olive oil (optional // for earthier, more floral flavor)
Instructions
- Soak cashews in very hot water for 15-20 minutes, then drain. This step is optional if you have a powerful blender (we find raw cashews blend well in high-speed blenders).
- To a small blender, add all ingredients and blend on high for 1-2 minutes or until smooth and creamy.
- Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or herbs for more herbal flavor. Coconut aminos enhance umami flavor / saltiness. If too thick, add slightly more water. If too thin or strong, add more cashews.
- Enjoy on salads, in bowls, or as a dip for raw or roasted veggies. Best when fresh. Store leftovers in a sealed container in the fridge up to 3-4 days. Not freezer friendly.
Video
Notes
*Loosely adapted from Oh She Glows.
*Nutrition information is a rough estimate calculated without optional ingredients.
Anna says
Quick question: can I include the stalks from the parsley and basil?
Thanks! : )
Support @ Minimalist Baker says
Tender stalks are okay, but it’s best to discard any that are tough.
Diane M says
This made my herbs come alive. I didn’t have parsley, basil or chives but didn’t want to wait to taste this. So many people said they used cilantro and I had plenty of that so it was my only herb. It was still totally flavorful and delicious to both me and my hubby. I don’t use oil or garlic and again, it was still tasty. I can’t wait to try it with some basil as well as the cilantro.
I mixed this in with zucchini, red pepper, baby spinach and kale and some quinoa I had on hand and it made a great lunch. As others have said, I can see adding this to just about anything. Time to make more!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Diane! xo
Leslie says
This dressing is absolutely delicious and is now one of my favorites! I used cilantro instead of basil because it was what I had – outstanding!
Support @ Minimalist Baker says
Amazing! Thank you for the lovely review and for sharing your modification, Leslie! xo
Chloe N says
This sauce is amazing! I substituted the parsley for cilantro and put in only one small garlic clove. It has a fresh and tangy flavor and is super versatile – I’ve been putting it Minimalist Baker’s sweet potato black bean burgers and the abundance kale salad bowl dish. Highly recommend!
Support @ Minimalist Baker says
YUM! Those serving ideas sound so delicious. Thank you for sharing, Chloe! xo
Felicitas Hilmer says
I made this today and will serve it alongside smashed baby potatoes. It is out of this world! So yummy and easy to make! Thank you so much! :)
Support @ Minimalist Baker says
Amazing!! We’re so glad you enjoyed it, Felicity! Thank you for the lovely review!
Fiona says
My new favourite dressing. Thanks for sharing this recipe.
Support @ Minimalist Baker says
Yay! Thanks, Fiona!
Ashley says
Best dressing ever! I didn’t have fresh basil on hand so I substituted it for cilantro and added a tablespoon of dried basil. Did not need to add anything else this came out perfect! I did not need to add any oil! The consistency was good. Put the dressing over a veggie bowl… So looking forward to making this again!
Thank you!!!!!
Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Ashley!
Michelle says
I’ve made this several times, and even grew chives and parsley in my garden this year so I can use them in this recipe. This never disappoints, and I can’t get enough of it. I’ve used it as a dip for raw veggies and crackers/pretzels, as a salad dressing, a sandwich spread, and on fish. Thank you for sharing this recipe!!
Support @ Minimalist Baker says
Amazing! Thanks so much for the great review, Michelle. We’re sure this dressing is extra delicious with garden fresh herbs!
Samantha says
This was lick the spoon amazing!!!
I made this as written except I subbed liquid aminos for coconut (didn’t have it) and added some old cilantro I had in the fridge that needed to be finished as well as the optional olive oil and a little extra water to thin it a bit and the end result was absolutely bomb!! I was worried that the aminos would overpower the taste, but it was a lovely addition that added depth and saltiness.
Served this over a massive salad with loads of veggies (lettuce, cabbage, carrot, pepper, tomato, cucumber, spring onion), chick peas, and avocado. This would be great over roasted veggies and seeds/grains, and probably great on pasta too! We ate it slathered on freshly baked bread along with our salad and it was great! My non-vegan MIL loved it too! Good thing I put some aside for tomorrow because there wasn’t a drop left!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Samantha! Thank you for the amazing review! xoxo
Char says
Love, love love this! Thank you so much for the recipe. I make it at least every other week for our black bean and sweet potato bowls. It’s easy, and I like that oil isn’t necessary. Honestly, I could eat it right out of the container!
Support @ Minimalist Baker says
Yay! So glad you enjoy this dressing so much, Char. Thanks for the wonderful review!
Cindy says
This dressing is spot on – no adjustments needed. The coconut aminos takes it over the edge into flavor town. Vibrant, herbal, and essential for spring bowls and salads!
Support @ Minimalist Baker says
Woohoo! Thanks so much for the great review, Cindy! So glad you enjoy this dressing!
Eliza says
This was so bright and wonderful! My 18 year old daughter has been moving toward more alive food choices and asked me to make a raw meal with a green goddess dressing. Thank you for the beautiful recipe that sealed the deal!
Ps I added a soupçon of maple syrup since we were using some bitter greens in the salad. SUPERB!
Support @ Minimalist Baker says
Yum! So glad you both enjoyed this recipe, Eliza. Thanks so much for the great review!
Mab says
Made this with a quarter cup of cashews and a quarter cup of avocado (that’s what I had). I used dill, basil and culantro for the herbs (yay for random herbs in the fridge). The rest was as written. So herby and yummy! Tasted delicious with roasted veggies.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Mab! Thank you for sharing! xo
Catherine says
This is mind-blowingly delicious. I switched out parsley for cilantro because I prefer it. I love herb oils/dressings like these that help me use up all of the herbs before they go bad, which always feels way too fast. We mostly eat plant-based, so this will go on top of roasted corn and other summer veggies in bowls with grains and beans. I could also see it being incredible on bbq steak or shrimp though. It’s such a wonderful punch of flavor w/ acidity/brightness from the citrus, freshness from the herbs, umami from the coconut aminos, and creaminess from the cashews. Thank you, MB!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Catherine! Thank you so much for sharing! xoxo
Agnes says
This is pure basily deliciousness! I made this, without oil in my Nutribullet. It was very paste- like at first, but I added some water to get the correct consistency. It is so good! It tastes so fresh and was really good on my lunchtime salad. I’ll definitely be making this again.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Agnes! Thank you for sharing! xo
ACC says
Do you think spring onion could be used instead of fresh chives? I also have dried chives so maybe I could use a tablespoon of those…
Support @ Minimalist Baker says
Yes!
Taylor says
I am not vegan but love all Minimalist Baker recipes! I often modify recipes with what ingredients I have on hand for the sake of cost and ease. For this recipe I didn’t use cashews, I used about a half cup of plain Greek yogurt. I also eyeballed the herbs; 1 small package of basil, About 10-15 stalks of parsley, a small package of chives, four garlic cloves, half a juiced lemon, six glugs of olive oil, and about 1/4 cup water. It blended not totally smooth, there were small pieces of herbs in it, but I started eating it straight off the spatula. I topped a roasted veggie salad with it and it was the best dressing I’ve ever had. 1000000/10
Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Taylor! xo
Jennifer says
No feedback other than this was so good I didn’t let a drop go to waste!! Had it on veggies tonight, will add to salad or wrap tomorrow. Thank you!!
Support @ Minimalist Baker says
Woohoo! Thanks for the lovely review, Jennifer! xo
Alexa says
Absolutely delicious! I don’t have an expensive heavy-duty blender but it worked just perfectly in my Kenwood Smoothie2Go blender. I can see myself adapting this for different herbs. Definitely a keeper.
Support @ Minimalist Baker says
Great! We’re so glad you enjoyed it. Thanks for sharing, Alexa! xo
Sandra says
Oh my gosh!!!! This is the BEST dressing ever😋I didn’t use oil and just put a little more water in… it is so delicious!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Sandra! Thanks so much for sharing!
sage says
Oh my goodness ! Yet again another recipe I’ve made from here (I’ve made so many now ive lost count!) that has come out absolutely spot on. I made it exactly as is- had it as a dressing over tofu and courgette skewers, brown rice and some homemade vegan slaw (from this site) aaammmaazzinnnggg. I feel like its an excellent pesto sub too I might add some to a pasta dish this weekend. I can see this being made weekly to have in the fridge whenever I need. Seems like it wouldn’t be the sort of thing to dip veggies in when I read that part.. tasting it its the PERFECT thing to dip raw veggies in ! I can’t wait to make this for my non vegan friends and have them fall in love with it!
Support @ Minimalist Baker says
Aw, love everything about this review, Sage! Thanks so much for sharing! xoxo
Natalie says
Love love love this dressing!
Support @ Minimalist Baker says
Yay! Thanks for sharing! xo
Tamara says
I did this dressing on Monday, and I’ve been adding it in each meal since then. It’s AMAZIIIIING!!!! So fresh and flavoured.
(Today is Wednesday and I’m soaking cashews again to make more)
I didn’t use garlic or aminos, as I find these ingredients too strong flavored and I like more the herbs flavors to rise up.
Ah! And as my blender is not so powerful (not those small ones, just a normal one) the texture was not that thin. So I added 1/4 avocado to make it creamier. It turned really GREAT!
I’ll soak the cashews more hours this time, and let see if my blender can work better with them.
Anyhow, I liked the bit grainy texture too, as it remind me to pesto.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it, Tamara. Thanks so much for the lovely review and for sharing your modifications!
Hermione says
Sooooo delish!! Such a winner. Made it according to the recipe and ran it through pasta with pan fried mushroom, Spinach and roasted tomatoes! My new fave!
Support @ Minimalist Baker says
That sounds incredible! Thanks so much for sharing, Hermione! xo
Shannon L says
Just made this to drizzle on top of your Spring Buddha bowls. I had just used the last of my garlic cloves, so I substituted with 1/4 tsp garlic powder. So delicious! Definitely will be saving this recipe to make again throughout the spring and summer as a dressing and veggie dip.
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Shannon! xoxo
Katrina says
This was soooo good!!! I made this yesterday and I am already planning on making it again! It was so flavorful! Thank you for creating this recipe and sharing!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks so much for the lovely review! xo
Shannon says
I was really excited to make this recipe. I saw it online literally 1 hour ago and I’ve already made it so I can use it for lunch (it’s not even 9am)! I’ve omitted pepper and garlic due to diet restrictions, and also I didn’t have basil this morning so I used cilantro instead. This was so yummy and flavorful! I can’t wait to actually put it on a salad or roasted veggies instead licking the spoon. If it’s this good with cilantro, I can’t wait to try basil too! This will be so great to whip up weekly when the herb garden is in full effect. Mine came out more a creamy speckly green versus the solid green in the photo. Either because I forgot to blend the cashews first, or my food processor is not super fancy (standard Cuisinart), or both. Either way I like how it looks and tastes and how easy it was to make it! Thank you!
Dana @ Minimalist Baker says
Thanks for sharing, Shannon!
Cece says
Yummmmm! I got the email about this dressing today & knew I had to have it for dinner! I was out of parsley so subbed kale – worked great. I knew it would be delicious so I optimistically doubled the recipe ☺️ glad I did!
Dana @ Minimalist Baker says
Lovely! Thanks for sharing, Cece!
Anne says
Just made this . Wow! Amazing bright , wonderful flavors. I subbed scallions for Chives and it was awesome. Used as dressing for Grain and lentil roasted veggie bowls! Thanks so much
Dana @ Minimalist Baker says
Lovely! Thanks for sharing, Anne!
colleen says
Looks delicious! Any suggestions on how to modify the cashews for low histamine diet (nut free/avocado free)? Thanks!
Dana @ Minimalist Baker says
What about subbing the cashews for soaked sunflower seeds and/or hemp seeds?
Carolina says
How long should you soak the sunflower seeds? And should it be in hot, warm or cold water?
Dana @ Minimalist Baker says
Overnight in cool water, or 30 minutes -1 hour in hot water.
Carla says
This looks terrific but I can’t have oil of any kind including nuts or avocado. Any suggestions I could use to replace?
Dana @ Minimalist Baker says
Omit the oil, and sub the cashews for hemp seeds or soaked sunflower seeds!
Carla says
Very good. Will do! Can’t wait to try!! Thank you.
Kadhambari says
So not related to this post, but wanted to suggest another post idea of something I really struggle with –
How do you create a multi-dish meal? Some questions that Ive asked but don’t know the answers to
1. What should your carb base be? Rice, bread (flat, pita, tortilla, etc.)
2. If you’re doing only side dishes (mostly the case for me as a vegetarian), how do these dishes complement each other in flavors?
3. How do I balance heavier dishes with lighter ones?
4. What textures complement each other? (sauces, crunchier foods, dense foods, airier foods, etc.)
I’m sure there are some basic rules or a framework that would help…this is honestly the biggest struggle for me, even just cooking for me. I’ll create a dish that has coconut aminos and it tastes great, and another dish that’s a squash flavored with South Asian spice flavors (yeah…coconut aminos and s.asian spices do not mix well)
Hope to see a post like this, I would certainly benefit!
Dana @ Minimalist Baker says
I love this idea! Perhaps something we can share more about in a future article! Thanks for the request!