Vegan Green Goddess Dressing is made with simple ingredients and healthy fats for a flavorful salad dressing that is easy to make and vegan-friendly. Keep it stocked in your fridge for quick meals and salads!
Creamy Dressing That Goes With Everything!
I think this Green Goddess salad dressing is the perfect addition to nearly any meal. Whether you drizzle it over a green goddess nourish bowl, toss it with a gluten-free green goddess pasta salad, use it as a sauce on your favorite stir-fry recipe, or serve it as a dip for sweet potato fries, you really can’t go wrong.
What Is Green Goddess Dressing?
Typically, green goddess dressing is a creamy, light-green condiment made out of mayonnaise, sour cream, and various herbs and spices. Due to its texture, green goddess dressing is often compared to a Vegan Caesar dressing – without the anchovies, of course! Known for its healthy qualities, this vegan dressing contains a light and refreshing flavor with a citrus tang to keep things interesting. It’s the perfect option for all your plant-based dressing and dipping sauce needs.
Green Goddess Dressing Ingredients
Made with vegan ingredients like coconut milk and tamari, this isn’t exactly your traditional green goddess dressing. However, it has all the same flavor you know and love for a low-sugar, low-carb, and highly delicious recipe everyone can enjoy. Plus, all of the ingredients can easily be found at your local grocery store!
- Olive Oil or Avocado Oil – While any oil will work with this recipe, I recommend extra virgin olive oil. My personal favorite for making salad dressing is pure olive oil or naturally refined avocado oil.
- Avocado – Full of heathy fats and adds creaminess to the dressing, while replacing mayo or sour cream.
- Green Onions – Adds a fresh, earthy, delicate onion flavor.
- Fresh Herbs -Parsley, fresh basil, dill, mint, and/or cilantro, and chopped fresh chives create a vibrant, herbaceous flavor.
- Coconut Milk – An allergy-friendly way to achieve a creamy texture and rich flavor.
- Garlic – Fresh garlic is best, but can be substituted with garlic powder.
- Lemon Juice – Brightens the flavor of the green goddess dressing.
- Tamari – Used in place of anchovies to keep our dressing vegan. It has a strong umami flavor that adds depth and can be used to enhance natural flavors.
Note: To guarantee your tamari is completely gluten-free, be sure to find one that is certified gluten-free. Or, just opt for coconut aminos instead.
Goddess Dressing VS Green Goddess Dressing
Although their names are similar, goddess dressing and green goddess dressing are not the same things. Typically, goddess dressing is a tahini-based dressing combined with lemon, soy sauce, apple cider vinegar, and warm spices. Meanwhile, green goddess dressings contain a blend of fresh herbs in a nut-free, dairy-free dressing that has a lighter flavor and consistency than plain goddess dressing.
How to Make Green Goddess Dressing
This homemade salad dressing comes together with minimal prep time and simple instructions.
- Combine. Add all the ingredients except the salt, pepper, and oil to the bowl of a food processor or blender. Pulse until smooth. Add salt and pepper, and blend again. Adjust the seasonings to taste.
- Thin. Using full-fat coconut milk will create a thicker dressing. If you prefer a thinner consistency, opt for light coconut milk. Or, drizzle in olive oil 1 tablespoon at a time, keeping the blender running.
- Enjoy! Use your dressing right away, or transfer it to the fridge for later.
Ingredient Swap: If preferred, tahini can be substituted for the avocado. It creates a slightly richer flavor and a creamier consistency. However, it does help the dressing stay fresh for longer. Note – Using tahini versus avocado will create a lighter green color dressing. See photos below.
Storing Vegan Salad Dressing
Personally, I recommend making a second batch of this Green Goddess dressing, because it will go fast. However, if you can manage to keep it for more than a day, this vegan Green Goddess dressing should be kept in an airtight container or mason in the refrigerator. There it will last up to 3-4 days if avocado is used or 5-7 days if the dressing is tahini based.
Serving Suggestions
Honestly, I wouldn’t blame you if you ate this Green Goddess dressing with a spoon. Obviously, you can use it for Green Goddess Pasta Salad or Green Goddess Chicken Salad Wraps.
If you’re looking for more meal ideas, it’s great on salads, sandwiches, bowls, burgers, and more. I love to add it to salads like this strawberry spinach salad or my kale salad. Or, you can use it as a dip with these Swiss chard wraps or fresh veggies. Really, there’s no way you can go wrong!
More of Our Favorite
Vegan Dressing Recipes
Easy Vegan Green Goddess Dressing
- Total Time: 5 minutes
- Yield: ⅔ cup or 10 Tablespoons 1x
- Diet: Vegan
Description
Make a batch of this easy vegan green goddess dressing to add flavor and nutrients to all your favorite salads and meals!
Ingredients
- ½ ripe medium avocado (50 grams) – see notes*
- ½ cup chopped green onion (green portion)
- ⅓ cup torn flat leaf parsley (some stem is fine)
- 3 Tablespoons torn leafy herbs (such as basil, dill, mint, and/or cilantro)
- 2 Tablespoons chopped chives
- ⅓ cup canned coconut milk or light coconut milk (see notes)
- 1 teaspoon minced garlic or 2 garlic cloves
- 2 teaspoon lemon juice
- 2 teaspoons tamari (gluten-free soy sauce) or coconut aminos.
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional – 1 to 3 Tablespoons extra virgin olive oil, as needed (see notes)
Instructions
- Place the avocado, green onion, parsley, chopped herbs, coconut milk, garlic, lemon juice, and optional tamari in the bowl of a food processor or blender. Process until smooth and combined. Add salt and pepper and blend again. Season to taste.
- Light coconut milk will produce a thinner dressing. Full fat coconut milk will produce a thicker sauce/dressing that might need olive oil to thin it out. For thinner dressing, drizzle in the olive oil,1 Tablespoon at a time, blend until desired consistency is formed. Add more if needed.
- Use right away or place in a sealed container and refrigerate for up to 3 to 4 days.
Notes
Storage Tip – The dressing will thicken once chilled in the fridge.
Taste and Texture Tips – Flat-leaf parsley is robust in both flavor and shelf life versus curly-leaf parsley. Add olive oil as needed if the dressing is too thick. It adds a bit more richness and thins the creamy sauce.
Substitutes – If preferred, ¼ to ⅓ cup creamy tahini may be substituted in place of avocado. It will create a slightly richer flavor and creamier consistency. However, it does help your dressing stay fresher longer versus using only avocado.
- Prep Time: 5 minutes
- Cook Time: n/a
- Category: condiment
- Method: blend
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 63
- Sugar: 0.7 g
- Sodium: 267.7 mg
- Fat: 5.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 2.7 g
- Fiber: 1.3 g
- Protein: 0.9 g
- Cholesterol: 0 mg
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Agree! Too distracting!
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Wow, It’s excellent.
Thanks for sharing.
https://healthnfitnessadvise.com
So glad you enjoyed it!
This is really good! Everyone at my house loved it!
This dressing really does taste good with just about everything! So delicious!
you and me both my friend! Haha
This dressing is one of my favorite trader joes dressing, but learning how to make it for cheaper is all I ever needed today!
I’m so glad! Totally cheaper and more fresh that Tj’s. I may be bias
My favorite dressing ever! This is so fresh and delicious!
So glad! Thanks for feedback Donna!
Thank you for creating and sharing this dreamy recipe. I Thank it tonight and it turned a simple salad into something extraordinary. Absolutely delicious!!!!!
I’m so glad! Thanks for the feedback too!
Do you think this would freeze well?
I haven’t tried it, but worth a shot!
This sauce tastes great! I made it as directed. I didn’t use avocado because long story. And I used the milk form of the coconut milk. I would say next time I’ll either add avocado OR use the coconut milk from can because it’s extremely liquid-y right now. I do like the red onion in it. I was scared because I tried a bottled green goddess from the store and it was yuck but this is soo much better! So good!
hi there, this looks interesting.. I need to eat greens , don’t eat enough. Question about the dressing. SO I’m not a hummus person. so not sure if Iwould I Like it this re the Tahini. so it is weird to use the almond (smooth) butter in replace? or you mentioned sub avacado? not sure.
Im thinking of making tonight or tomorrow. so want to know a sub for the tahini and how many avocado’s you put in the dressing.( I just see add to thicken) tnx so much. 🙂
Sue
You can totally use almond butter! Just make sure it’s not sweetened. I would then add a little avocado to thicken and make it green. Keep me posted!
Your dressing looks absolutely delicious and tasty. I will try the recipe and see if mine turns out like this.
I made a quinoa and cucumber mix that really needed some sort of dressing to bring it to life so i tried this out and it is incredible. I went the coconut amino route and just blended it with an immersion blender in a bowl. I really wasn’t sure what it would taste like with this mix of ingredients but wow, it was a million times better than i could have imagined! Will definitely make again and again.
Woohoo, I’m so glad!! Thanks for sharing your success:)
delicious and addictive
I’m so glad you enjoyed!
I’m a bit confused, looking at your picture before blending, you clearly have avocados in the food processor but the recipe doesn’t call for fresh avocados but avocado or olive oil? So do you add fresh avocado ?? I gave it 3 stars because it looks so delicious. I plan to make this soon.
Oh sorry about that. Yes, the avocado is listed as optional thickener. It’s in the ingredient list. I’ll highlight it. Hope that makes sense.
What an amazing recipe! I cannot believe it is that creamy and dairy free! So awesome! Thank you so much for this recipe. I will be making this all of the time!
I made it and it’s a bit bitter. Did I do something wrong?
oh no! what herbs did you use? Did you use organic apple cider vinegar? Honey? tamari?
I realized that I had forgotten the lemon juice lol and so I added that and it made it a bit better but not completely and so I added some more coconut milk and it was much better after that ?. Thank you for getting back to me so quickly!
Oh good! Sometimes it just depends on brand of coconut milk and tamari, ya know?
Great job! Thanks for sharing
I am in love with that dish vegan .
Oh wow, what a lovely recipe! The green goddess dressing from Trader Joe’s is my favorite salad dressing of all time. This looks like a beautifully fresh and delicious salad dressing for any dish, really! Avocado and tahini are the BEST together as well. Who would have thought, haha!
oh yes! TJ’s is a good one! I so agree!
Oh my, I need to have this in my fridge pronto!!
you sure do!
I love the green goddess dressing at Saladworks but this is soooo much better!
Green Goddess dressing is one of my all-time favorites! So good!
This is one of my favorites! So many fresh flavors!
Love this! Mayo spikes my blood sugar, so I’m glad can finally eat Green Goddess dressing again (such a blast from my childhood!!!).
Definitely worthy of dressing obsession status!
Haha yes! So glad you agree Liz
Love how this uses tahini in the base! 🙂
Totally! Makes it so creamy too
Amazing recipe! These come out great everytime and they are a huge hit with anyone that tries them, I love these!
You are right. This dressing is absolutely delicious. Poured it over a Greek bean burger on top of a green salad and I loved it. I’m curious about the colour, though. Your is a pretty green and mine is an unfortunate brown. With tahini and soy sauce both in it, I’m not too sure how it could be green, but I would still happily eat it any time.
Oh great idea! And yes, sometimes the dressing can be more brown/yellow. I found this was due to the avocado and onion you use. Ya know? Either way, hope you enjoy it more and more. Haha!
This sounds and looks fantastic. The only thing is I can’t have any oils. Is there a way to substitute something in place of the oil?
can you have coconut oil/butter melted? You could try with just avocado instead. Might be thick but still tasty
Comment: OH MY GOD! You were right! This Green Goddess Dressing is INSANE! I spilled on my sweatshirt twice eating it out of the food processor with my finger. Will definitely be making weekly!!!
Tonight it made cucumber noodles and topped with this dressing! AMAZING!!!!
So glad to hear! It’s one of our favorites too!
Oh my!! I just saw this video on Facebook and I have got to try this! What a great idea to be able to add this over salad and even cucumber noodles! Okay, I am going to make this recipe this week! I have all the ingredients! Thank you!
yes! i’ve used it in zoodles and sweet potato noodles! Keep me posted. You can also sub out the tahini if needed.
What a fabulous staple dressing! I can’t wait to make a BIG batch and use it on salads, fish potatoes & veggies! Pinned! 😉
Thanks Gwen! It’s a favorite here too!
HI! Can we use a blender instead of a food processor?
Sure! you might have to stop it ever do often and scrape down the sides. Keep me posted!
Super tasty dressing! Any idea how long it will keep in the fridge?
Should be good for 5-7 days easy. But it doesn’t last long cause you wanna put it on everything haha
The most delicious salad dressing i’ve tried so far! I’ve just made it and poured it over a bowl of salad and i am in heaven right now! Highly recommend it to everybody who haven’t tried it yet. And thank you Lindsay for sharing it with us. I’ll be making it regularly from now on. 🙂
Oh my GODness, that looks tasty! I can only imagine how amazing this would taste with the forbidden rice!
Thanks for the recipe, it does sound pretty addictive though haha
Happy New Year! 🙂
totally! Let me know if you try it too!