Vegan green goddess dressing is a delicious recipe that uses just a few ingredients like herbs, vegetables, vegan yogurt, and cashews. You can toss everything in a blender and have a creamy dressing in less than 10 minutes.
These are the best vegan green goddess dressing recipes all in one place. Check them out and find your favorite.
Sweet Simple Vegan crafted this easy green goddess dressing recipe from the Trader Joe’s version. Instead of paying more for a processed dressing from the store, make it yourself with fresh ingredients!
You’ll use avocado, apple cider vinegar, green onions, chives, parsley, basil, and garlic. Trader Joe’s ingredients also list regular onions, which makes this recipe’s flavor more powerful than many on the list. You can then add lemon juice to cut the onion flavor.
This spin on the classic green goddess dressing uses tahini, so the final product isn’t green at all! You can see that reflected in the name of I Love Vegan’s recipe. It’s just as creamy as the vegan recipes on this list, though, so you’ll love getting some different flavors from a similar recipe.
Along with tahini, you’ll use olive oil and the same herbs as with other recipes. Once you blend the dill, parsley, and chives together, you can add a touch of sesame oil to enhance the flavor.
You don’t need mayonnaise for this recipe, which is nice because even vegan mayo isn’t always what it claims to be. Instead, the base is raw cashews mixed with part of an avocado. You’ll add garlic, green onions, parsley, and basil to round out the flavor profile.
It also calls for maple syrup, but that doesn’t sweeten the recipe too much. The syrup adds a rich maple undertone to the dressing. The unique ingredients in this recipe, which includes capers, make it one of the more flavorful options.
Kara Lydon is a dietitian who loves food, so each recipe is healthy yet packed with flavor. Add this dressing to a baked sweet potato for a side that you won’t be able to stop drooling over. Lydon notes that this recipe is tangy, but you can add a bit of honey or agave nectar to cut the tartness.
This recipe is avocado-based and uses water and extra virgin olive oil to make it creamy. Scallions add a great hit of flavor, along with herbs, lemon juice, and apple cider vinegar. You should add these ingredients at the end according to your taste.
The original green goddess recipe has three cups of mayonnaise, so this version by Oh She Glows is much lighter. It uses one cup of avocado, though you can substitute tahini for a different flavor. Blend with water, extra virgin olive oil, and apple cider vinegar to make it creamy.
Garlic, basil, parsley, and green onion deepen the fresh taste of this dressing. Once you blend all these ingredients together, add a pinch of kosher salt for taste. If you want to spice it up, add a bit of cayenne pepper as well.
The healthy fats in this green goddess dressing make it ideal for keeping you full and satisfied. Since it’s vegan, you’ll love the healthy alternative to the mayonnaise-based version. Cotter Crunch is unique by calling for coconut milk to make it creamy. This ingredient also adds delicious flavor undertones.
This recipe calls for avocado or tahini to create the ideal texture. The fresh herbs make this a great choice for a vegetable dip. You can also consider using this flavorful recipe to top your vegan tacos.
The dairy-free green goddess dressing recipe by Nora Cooks is easy to whip up in your blender. You’ll soak raw cashews to soften them for the blender. Add water, lime juice, and maple syrup and blend until it’s smooth. Give it a taste and add salt to suit your taste.
If you like getting bursts of flavor in each bite, you can leave some herb flakes. Otherwise, continue blending until you have a completely smooth dressing. This dressing lasts in the refrigerator for five days, but it thickens when it gets cool. You can let it sit out before use or blend in a bit of water to thin it out.
The green goddess salad dressing from Baked by Melissa differs from others on the list because it uses spinach along with cashews as the base. You’ll add basil, garlic, and a shallot, but the creaminess and tang come from rice vinegar.
The salad itself uses green cabbage for the lettuce. Add freshness to the bowl by chopping baby cucumbers and topping with chives and green onions. Pour on some green goddess salad dressing and enjoy this light meal.
The green goddess salad is delicious on its own, but it’s fun to serve for friends or at a party with chips, almost like it’s salsa!
The Grateful Grazer uses a vegan yogurt base for this dressing to keep it healthy and dairy-free. The dash of lemon juice gives a nice citrusy balance to the richness of the herbs.
One thing that makes this recipe so quick and easy is that you use the blender, so there’s no need to chop your herbs. You can toss them in, blend everything until it’s creamy, and then give it a taste to see what you should add. The recipe is delicious on its own, but you can customize it by adding more citrus or sweetness.
Green goddess dressing is delicious, but this vegan recipe by The Mediterranean Dish gives you the chance to customize it to your exact taste preferences. To make it vegan, you substitute tahini for the mayonnaise and sour cream. This substitution also adds a rich nuttiness to the dressing.
Herbs like parsley, green onion, and cilantro play up this nutty flavor and keep it bold regardless of how you serve it. You can customize the taste by adding lemon juice, garlic, and dill. This dressing is delicious as a dip paired with an assortment of roasted vegetables.
The recipe from Veggies Save the Day is not only vegan but also soy-free, gluten-free, and oil-free. It’s a dressing that everyone can enjoy without worrying about allergies, which is a great thing because it’s so delicious that everyone will want to eat it.
You’ll use vegan buttermilk as the base for this recipe. Create it yourself using unsweetened non-dairy milk mixed with apple cider vinegar. Blended cashews add to the creamy texture, while herbs and lemon elevate the flavor.
Eat With Clarity uses an avocado base for this dressing, adding green onions, parsley, cilantro, and garlic to create a robust flavor. Lemon and maple syrup cut the herbaceous flavor, and water helps you blend it to your desired consistency.
You can substitute any herb with another, especially if you want to play around with the flavor of this dressing. It makes six servings that you can store in the fridge for up to a week.
Spabettie notes that, while this recipe is for a dressing, it’s great as a dip. You can change the water ratio to give it a thicker consistency. To make the base, soak the cashews to soften them before blending. Then add garlic, capers, chives, green onions, basil, and parsley.
As you blend these ingredients together, you can add salt and pepper to taste. You’ll also add unsweetened dairy-free milk to get the right creaminess. But if you want to keep it as a dressing, you can add more water—start adding a teaspoon at a time, so you get it right.
Cookie and Kate’s recipe is very simple, so you can taste the pure flavors of the herbs paired with the tang of vegan Greek yogurt. You can add lemon or olive oil to enhance the taste, but try it plain first, just to see how you like it.
The Greek yogurt keeps this recipe creamy without the need to add other liquids. You can use any fresh herbs you have on hand, but the recipe specifically calls for tarragon, chives, basil, parsley, and cilantro. These give the classic flavor of the original dressing.
PlantYou’s dressing recipe uses an avocado base to get that creaminess without needing many more ingredients. Raw cashews enrich the flavor, and cilantro, parsley, and garlic make it taste fresh. You can add water as needed to make this recipe thinner for a dressing or exclude it to have a thicker dip.
This homemade vegan green goddess dressing is an easy way to make something that tastes better than a store-bought option—and it’s healthier, too! It only takes five minutes to blend the ingredients, including:
- lemon juice
This recipe uses white wine vinegar to thin the consistency and mellow the flavor. After blending, you can add a bit of salt and pepper to suit your tastes.
Sharon Palmer’s green goddess dressing recipe is a unique twist on the classic ingredients. You’ll use plant-based milk as the liquid, eliminating the need for water or oil. Avocado provides the creaminess, and you’ll add herbs and garlic like in the other recipes on this list.
The twist is adding diced cucumbers to the mix. It adds fresh flavor and some natural moisture. Leave the peel on the cucumber pieces to add flavor and texture to the dressing.
This delicious plant-based green goddess dressing recipe is a great substitute for tahini. If you have any favorite recipes that call for tahini, consider trying this dressing in its place.
The Minimalist Baker’s recipe has great flavor from fresh herbs and vegetables, including:
Blend those ingredients together with cashews until creamy. The addition of two tablespoons of lemon juice gives this dressing a nice hit of citrus. The depth of flavor makes it ideal for salad dressings, vegetable dips, grain bowls, and anything that needs a boost.
This green goddess dressing is something you’ll make to use with fresh salads and vegetables and then find yourself eating all spring and summer. It goes with everything and is so easy to make that you’ll always keep it on hand.
You can use fresh herbs for this recipe, but if you have any remnants wilting after using parts for other recipes, this is a great way to use them up. It calls for parsley and chives, but you can change the flavor by using whatever you have on hand.
This recipe has a tang from the lemon juice and also due to the vegan Greek yogurt base. Adding capers plays up the savory flavor that will keep you coming back for more.
The salad for this recipe uses baby arugula and white cabbage as the lettuce base. Thin-sliced fennel and chopped scallions add more flavor. You’ll also chop an avocado to spread across the bed of lettuce before pouring over the vegan green goddess dressing.
The dressing recipe is similar to others on this list, except it excludes avocado since that’s on the salad itself.
My Darling Vegan has a rich, oil-free recipe for vegan green goddess dressing. You’ll use a large avocado for the creaminess and aquafaba for an egg binder. Chickpeas deepen the flavor of the dressing, but you’ll still use the standard herbs included in other recipes on this list.
You’ll want to try this recipe because it uses a teaspoon of dijon mustard to add an interesting flavor to the dressing. The mustard replaces the tartness of vinegar as used in other recipes.
The recipe from the Endless Meal differs from others on this list because of the nutritional yeast. The yeast adds a slightly cheesy taste to the dressing, so it’s a nice alternative to try. The recipe also uses miso paste to add a savory flavor.
You can try this recipe as you’re mixing it and add lemon juice and maple syrup as you see fit. Those ingredients can keep the garlic and miso paste from overpowering the dressing.
You can tell by the name of this recipe that it uses an avocado base. Add chives, parsley, and garlic as with other recipes on this list. It calls for olive oil and apple cider vinegar to thin the consistency, but you can keep it thicker for a sandwich spread.
Walder Wellness mentions that adding water to make this recipe a dressing could change the flavor profile. If you find it lacking, you can add more herbs and garlic to boost the taste.
Easy Vegan Green Goddess Dressing Recipes, Final Thoughts
Not only is this recipe great as a salad dressing, but you’ll also love to use it as a dip for raw or roasted vegetables. Once you try it, you’ll find yourself using it for grain bowls and even as a topping for vegan burgers. Pick your favorite recipe from above and mix up your own vegan green goddess dressing!