Vegan Green Goddess Dressing

by Angela (Oh She Glows) on August 5, 2011

I want to be a Goddess.

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Or even better, a glowing Goddess.

Meow.

However, I don’t always feel like a Goddess in my day to day life.

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Being a baker & food blogger covered in syrup, flour, and who knows what else on a daily basis isn’t exactly Goddess material. Neither is my worn apron with oats stuck to it, my lunch lady hair net, or my flustered red face when baking Glo Bars in the summer heat. And if you think I actually bake in heels, I’m sorry, I really am.

It’s frump town over here most days.

Frump.

Town.

Though when I do get dressed up for a special event, it’s extra special. This weekend I’ll be dressed to the nine’s for my brother-in-law’s wedding, complete with sparkly jewelry, an evening clutch, heels, and a cocktail dress. And if I’m lucky, a cocktail in my hand.

Berry lipgloss…much to Eric’s chagrin.

Shimmery eye shadow, black eye liner, and mascara.

I guess I better find that cocktail dress…

Sometimes, though, feeling like a Goddess comes from within. [OK, I might sound like a certain women’s shaving commercial at this point, but go with it.] Sometimes a workout makes me feel like a Goddess. I rocked out a 60 minute spin class this morning and I left dripping in sweat and beet red in the face. Total Goddess.

And often, FOOD makes me feel like a Goddess! That’s the best. Eating a vegan diet makes me feel like a Goddess. No matter what things in my life are going on that make me feel the opposite of a Goddess, sometimes all I need is one rockin’ recipe to give me a kick to my step.

This is that recipe.

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Have you heard of the famous Green Goddess Dressing which is thought to hail from the Palace Hotel in San Francisco? It’s a pretty big deal. I finally decided that I would make a vegan version, cuz you know, the original has 3 cups of MAYO in it.

I don’t know who equated mayonnaise and feeling like a Goddess, but it must have been a man.

Ladies, this one is for you.

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Vegan Green Goddess Dressing

It’s light, yet smooth and creamy, and it has a great kick to it thanks to the lemon and apple cider. The fresh herbs give it a fresh and cleansing feel. Enjoy it over salads, vegetables, grains, pasta, as a dip for crackers, etc. Have fun changing up the fresh herbs in this recipe too. Next time I’m going to try fresh dill. Mmm. Goddess.

Inspired by Green Cuisine Cookbook found here.

Yield: 1.25 cups

Ingredients:

  • 1 garlic clove
  • 1 cup packed avocado flesh (2 small) (I heard Tahini might work in place of avocado, so Im trying this next!)
  • 7-8 tbsp water
  • 5 tbsp apple cider vinegar*
  • 3-4 tbsp fresh lemon juice, to taste
  • 1/4 cup extra virgin olive oil
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley
  • 1/2 cup packed green onion (dark green part only, not white)
  • 1 tsp kosher salt, or to taste
  • Pinch of cayenne (optional)
  • Sweetener, to taste (I used 1/2 tsp agave)

 

1. Add garlic clove to food processor and process until finely chopped.

2. Add in the water, oil, avocado, herbs & onion. Process until smooth. Now add in the lemon juice and apple cider vinegar slowly stopping to taste it every little bit. You might want to use less than I did as mine was quite tangy. Finally add in the salt to taste. I used 1 tsp.

3. LICK THE BOWL!

4. Store in an air tight container or jar in the fridge. Keeps for about 5 days.

Note: This dressing has a tangy kick to it from the ACV and lemon juice. If you aren’t a fan of a strong tangy flavour, I would suggest decreasing the amounts I used.

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Finger-licking good.

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The avocado replaced the mayo in this recipe VERY well. Love avocado as a mayo replacer! This dressing would also be amazing poured over my Protein Powder Goddess Bowl. I will be trying that tonight!

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I also won’t tell you how much I ate yesterday. That would be embarrassing…

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Let’s just say I felt like a Goddess for breakfast, lunch, and dinner.

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P.S.- I had so much fun chatting with you on facebook yesterday! I’m pretty sure my productivity went down about 5 hours, but who’s counting? It’s so fun to get to know you guys on a more interactive level and see your lovely faces.

If you’re looking for me you can find me on Facebook asking random questions, gushing about food, posting pics, and rambling on about body image epiphanies.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 25 comments… read them below or add one }

Page 4 of 4«1234
thám tử March 3, 2017 at 9:40 pm

Just made this, and is wonderful! Just as creamy as I’d hoped =D thanks for the recipe

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Michaela March 6, 2017 at 1:24 pm

Will the recipe still taste good without the oil?

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Angela Liddon April 3, 2017 at 12:01 pm

Hey Michaela, I’m sorry I don’t know for sure, but you could certainly try it out! My guess is that it would still taste nice without it since there are fats from the mayo and avocado in there. :)

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Cheryl August 8, 2018 at 11:51 pm

I made this today and subbed aquafaba (garbanzo bean water) for the oil. I was out of parsley so used all basil and increased the garlic by one clove. I used honey for the sweetener. I threw it all in my high-speed blender and blended all at once, adding water a little at a time till I got the right consistency. It was amazing. I used on pasta shells with cucumber, onion, green pepper, halved cherry tomatoes. Would also be good with added edamame or garbanzo beans.

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Angela (Oh She Glows) August 9, 2018 at 7:02 am

Hey Cheryl, So happy this was a hit! Thanks so much for sharing your tweaks…love the use of chickpea brine here.

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ellen April 2, 2017 at 7:19 am

Could you share the nutritional value counts to this recipe for Green
Goddess Dressing

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Angela Liddon April 6, 2017 at 11:56 am

Hey Ellen, Unfortunately I don’t have the nutritional information for this recipe on hand right now, but if you plug the recipe’s information into a free online tool like caloriecount.com or nutritiondata.com, or even an app like MyFitnessPal, you should be able to find out everything you want to know fairly quickly! I hope this helps.

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Lauren Burn May 18, 2017 at 4:42 am

I love this recipe!

To make it extra healthy/sexy/green I like to add 1-2 tsp of spirulina! The other flavours do a great job of cancelling out its funky after-taste :)

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Christina May 18, 2017 at 3:27 pm

Thanks for the awesome recipe.

Do you have any recommendations for omitting the oil? Like should we add more liquid to the recipe? Or just omit and see how it comes out?

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Angela Liddon May 31, 2017 at 1:24 pm

Hey Christina, I’m sorry, I haven’t tried this myself. But, you could certainly try omitting the oil! My guess is that it would still taste nice without it since there are fats from the mayo and avocado in there. :) And you could experiment a bit and try adjusting other ingredients if you think it’s necessary.

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Rachel June 7, 2017 at 1:33 pm

You’ve referenced mayo several times in the comments but I don’t see it listed as an ingredient. Am I miss reading something? Thanks!

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Angela Liddon June 26, 2017 at 1:05 pm

Hey Rachel, Mayo is often an ingredient in green goddess dressings, but in this particular recipe it’s replaced entirely by avocado – so no worries, you’re not missing anything. :) That said, my more recent version of a green goddess dressing does feature a bit of mayo, and that one’s found here. I hope this helps!

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Debbie June 30, 2017 at 6:40 pm

Oh my God this should be an ice cream flavour it’s soooo good!!!

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Angela W Broyles August 14, 2017 at 7:01 am

… not my favorite… very herby and did not really remind me of green goddess :(

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Christine October 21, 2017 at 10:52 pm

Made the tahini version of this tonight because the avocados at the store were hard rocks. Served it in a salad of thinly sliced napa cabbage, fennel, Brussels sprouts, little bit of red kale, green onions, and preserved lemon. It was delicious.

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Angela (Oh She Glows) October 23, 2017 at 7:06 am

That sounds incredible..I’ve never had this dressing with brussels sprouts, but I need to. They’re one of my fave veggies.

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Jennifer C. December 15, 2017 at 8:47 pm

This was incredible! Made it tonight for a buddha bowl consisting of roasted red pepper, onion, broccoli, sweet potato, brussel sprouts, plus chickpeas and quinoa. HOLY WOW. It was absolutely delicious. I think my SO was skeptical when I was preparing it all, but he gave rave reviews! Thanks so much for sharing this healthy and delicious recipe :)

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Angela (Oh She Glows) December 16, 2017 at 11:10 am

Hey Jennifer, Oh man that sounds delicious!! So happy it was a hit with you both. :)

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Stephanie August 7, 2018 at 12:52 pm

Does anyone know how long this lasts in the fridge? Would it be safe to make on the weekend and use all week for lunches? Thanks!

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Angela (Oh She Glows) August 9, 2018 at 8:02 am

Hey Stephanie, it’ll keep for about 5 days in an airtight container in the fridge :)

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Jane August 18, 2018 at 4:41 pm

Made this tonight with your protein power goddess bowl and i’m in love! I did make a few subs: NO oil (which turned out just fine! I added slightly more water), fresh chives instead of green onion, maple syrup instead of agave and 3 tbsp of tahini for 1 of the avocados. Thank you for suggesting putting this with the protein power bowl, I had to stop myself from eating the entire dish!

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Mia September 9, 2018 at 8:05 pm

Seriously delicious! I made a triple batch for a weekend of entertaining. It was gobbled up and raved about by all! Thank you :)

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Angela (Oh She Glows) September 10, 2018 at 5:58 am

Thanks Mia! So happy to hear that :)

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Tami Strang November 8, 2018 at 4:30 pm

I adore this recipe… and, this has to be one of my all-time favorite recipe posts as well. Looking forward to making this for my work Thanksgiving potluck!

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Angela (Oh She Glows) November 9, 2018 at 11:43 am

haha so glad you love the post! (I just went back and re-read it because I forgot what I wrote). ;) And so happy you love the dressing too! Happy Thanksgiving to you and your family Tami

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