5 stars (52 ratings)
68 Comments
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This green goddess dressing is creamy, vibrant, and completely dairy-free. It's loaded with fresh herb flavor and makes the perfect healthy dip or dressing for salads and bowls. It's easy to make and ready in just 5 minutes!
If you love green goddess dressing, try our green goddess chicken, green goddess pasta bowls, or green goddess pizza!
Table of Contents hide
What is green goddess dressing?
Ingredients
How to make green goddess dressing
Recipe FAQs
How to serve green goddess dressing
The original family green goddess dressing recipe:
Popular salad dressing recipes
Best Green Goddess Salad Dressing Recipe
We're just going to come right out and say that this healthy dairy-free version of green goddess dressing rivals the original.
It's equally creamy and cool with all the feel-good pantry ingredients you can imagine blended into a delicious and nutritious dressing. Use it as a dip for fresh or roasted veggies, or drizzled on salads, bowls, and more.
It's easy to make, extra-colorful, and super versatile so you can add any herbs that are fresh in your garden, or leftover in your fridge. We promise it will never leave you feeling anything less than satisfied!
What is green goddess dressing?
Green goddess dressing is said to have originated around San Franciso in the 1920s. The original is made with mayonnaise, sour cream, anchovies, and tarragon but there are now many variations of this classic Californian dressing, including our healthy dairy-free one.
It's known for its cool and creamy taste, and herbaceous flavor. It makes a great dip for vegetables and is wonderful on robust salads like romaine or kale.
Ingredients
This is the best green goddess dressing recipe and it's full of good-for-you ingredients. It's different than the original but with similar tastes and texture.
You like to have most of the ingredients on hand, which is a big bonus. Here's everything you'll need to make this healthy green goddess dressing:
- Parsley – for its earthy taste and vibrant green color.
- Nutritional yeast – adds a ‘cheesy' taste and is full of B vitamins!
- Water – to thin things out.
- Olive oil – helps to emulsify the dressing, and bring everything together.
- Tahini – adds a nutty, creamy texture to the dressing.
- Apple cider + white vinegar – add acidity to balance out the bitterness from the herbs.
- Miso paste – adds a savory depth of flavor.
- Soy sauce – adds a salty, umami taste.
- Lemon juice – sunny lemon juice brightens everything up.
- Maple syrup – for its naturally sweet taste and add balance.
- Garlic – for its unique pungent taste.
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You'll also need a high-speed blender or food processor.
Tip: if you havea high-powered blenderyou can use the stems of the parsley. If you're using a regular blender, twist the stems off and just use the leaves.
How to make green goddess dressing
There's nothing complicated about this green goddess dressing. Here's how to make it in a few simple steps:
- Simply add all the ingredients to your blender or food processor.
- Blend on high until smooth. That's it!
- Serve it right away or store it in an air-tight jar in the fridge.
Tip for serving: this dressing thickens a lot in the fridge. To make it pourable, put some in a small bowl and mix it with a little water before using it.
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Recipe FAQs
How long does this green goddess dressing last?
It will stay fresh in the fridge in a jar with a tight-fitting lid for up to 5 days.
What herbs can I use instead of parsley?
If you need to substitute the parsley, opt for a mild-tasting green like spinach or arugula. For a deliciously different flavor, try cilantro or basil. Or experiment with adding some chives, tarragon, dill, or mint to the mix!
Can I sub the maple syrup?
Honey makes a great substitute. Agave also works well, too.
How to serve green goddess dressing
This creamy herb-infused dressing is really versatile. Here are a few of our favorite ways to enjoy this healthy green goddess dressing:
- As a dip with fresh, grilled, or roasted vegetables like our best roasted broccoli and sheet pan sausage and veggies.
- As a dressing with our broccoli and kale salad, or baby kale salad with grapefruit, avocado, and almonds
- Drizzled over a build-your-own grain bowl with ingredients like:
- Cooked whole grains – brown rice, wild rice, quinoa, farro, wheat berries, or millet
- Fresh leafy greens – baby kale, arugula, romaine, red leafy lettuce, thinly sliced cabbage
- Almonds, cashews, or walnuts
- Pumpkin or sunflower seeds
- Cubed tofu, smoked tofu, or tempeh
- Roasted or baked fish or chicken
- Cooked chickpeas or lentils
- Chopped or shredded vegetables – beets, carrots, tomatoes, radishes, and cucumbers
- Roasted vegetables
- Sliced avocado
The original family green goddess dressing recipe:
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4.97 stars (52 ratings)
Best Green Goddess Salad Dressing Recipe
Prep: 5 minutes mins
Cook: 0 minutes mins
Total: 5 minutes mins
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This green goddess dressing is creamy, vibrant, and completely dairy-free. It's loaded with fresh herb flavor and makes the perfect healthy dip or dressing for salads and bowls. It's easy to make and ready in just 5 minutes!
24 tablespoons (1 ½ cups)
Ingredients
- 1 cup fresh parsley (packed (see notes))
- ¼ cup nutritional yeast
- ¼ cup water
- ¼ cup olive oil
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon white vinegar
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic
Instructions
Place all the ingredients in your blender.
1 cup fresh parsley, ¼ cup nutritional yeast, ¼ cup water, ¼ cup olive oil, 2 tablespoons tahini, 2 tablespoons apple cider vinegar, 1 tablespoon white vinegar, 1 tablespoon miso paste, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 clove garlic
Blend on high speed until smooth.
Serve right away or store in a jar in your fridge for up to 5 days.
Notes
If you have a high-powered blender you can use the stems and all. If you are using a regular blender, twist off the stems and use the leaves.
This dressing thickens a lot in the fridge. To make it pourable, we put some into a small bowl and mix it with a little water before using it.
Nutrition
Serving: 1 tablespoon, Calories: 33kcal (2%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 3g (5%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 70mg (3%), Potassium: 35mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 212IU (4%), Vitamin C: 4mg (5%), Calcium: 7mg (1%), Iron: 1mg (6%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our salad dressing recipes!
Kristen Stevens
Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Posted: 04/27/2015 Updated: 02/06/2024
68 Comments
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Malorie Hughes
Posted: 12/25/20
Holy sh* this is good!! I am one of those obnoxious people who makes everything from scratch (most of the time). This is some incredible dressing. I’ve never left a review for a recipe before, but here you go. Make this ish.
Vernalisa Underwood
Posted: 11/24/20
Whoa this one is spectacular!!! Thank u for the recipe!
Reply
Maureen Armstrong
Posted: 08/20/20
Could I freeze this?
Reply
Kristen Stevens
Author
Reply to Maureen Armstrong
Posted: 08/29/20
I’ve never tried freezing it so I can’t say for sure. I suspect that the quality would degrade substantially, like what happens when you freeze pesto.
Reply
C
Posted: 07/09/20
This was SO good. Didn’t have parsley, added spinach and cilantro instead. Thank you!!!
Reply
Kristen Stevens
Author
Reply to C
Posted: 08/30/20
You’re welcome!!
Reply
Amy
Posted: 05/20/20
I loved the sound and look of this recipe. When I made it, the taste was good but not the colour. It’s a greeny, beigey grey. What did I do wrong?
Thanks!
Reply
Kristen Stevens
Author
Reply to Amy
Posted: 05/21/20
It sounds like there may not have been enough parsley. Did you use a tightly packed up of parsley?
Reply
alicia
Posted: 12/08/19
This was yummy! I will make it again.
Reply
Kristen Stevens
Author
Reply to alicia
Posted: 01/08/20
Awesome! So happy you like the recipe!
Reply
Alicia
Posted: 02/18/19
I can’t wait to try this today! I have everything except for the miso paste. Should I use a little extra tamari to make up for the absent miso paste?
Reply
Kristen Stevens
Author
Reply to Alicia
Posted: 02/19/19
That will work!
Reply
Alex
Posted: 02/15/19
This dressing is AMAZING! I admittedly was scraping every last morsel from my blender so as not to waste anything.. A great mix of fresh and savoury flavours, an umami explosion. Will definitely make again, thanks for the great recipe 🙂
Reply
Kristen Stevens
Author
Reply to Alex
Posted: 02/16/19
You are so welcome!!!!
Reply
Ajc
Posted: 01/30/19
Hello. Thanks for sharing. How long does this keep for in the fridge typically?
Thanks! Look forward to trying it.
Reply
Kristen Stevens
Author
Reply to Ajc
Posted: 02/04/19
I often keep it for a week in the fridge. 🙂
Reply
Kathryn
Posted: 01/22/19
Just made this and not only is it a beautiful colour but it tastes fantastic! I’m wondering if it’s in an airtight container how long it can be kept in the fridge for, if at all. Thanks!
Reply
Kristen Stevens
Author
Reply to Kathryn
Posted: 02/04/19
I’m so happy to hear you like the recipe! It keeps for at least a week in your fridge. 🙂
Reply
Julie
Posted: 01/21/19
I absolutely love this dressing. I feel totally guilt free eating it.
Reply
Kristen Stevens
Author
Reply to Julie
Posted: 01/21/19
I’m so happy you like it!!!
Reply
ika
Posted: 05/30/18
great dressing
Reply
Kristen Stevens
Author
Reply to ika
Posted: 05/31/18
Thank you!!
Reply
Anna
Posted: 05/02/18
Sooooo good!! I used a mix of parsley and cilantro, with a sprig of tarragon thrown in there. The dressing thickens as it sits. I ate it on salad last night and when I woke up this morning, I was already planning my next salad with it ? Thanks for the awesome recipe!
Reply
Kristen Stevens
Author
Reply to Anna
Posted: 05/07/18
I’m so happy you liked it! And nice call on the tarragon. I bet that was delicious!
Reply
Erica
Posted: 02/15/18
Absolutely amazing recipe. I am not vegan but I gave it a try anyhow. WOW I’m sure glad I did. Better than all the ones I’ve tried. I’m a little obsessed on finding ultimate recipes for everything so I have tried quite a few.
Reply
Kristen Stevens
Author
Reply to Erica
Posted: 02/19/18
I’m so happy you gave it a try! I’m not vegan either and it is one of my favorite salad dressing recipes ever!
Reply
Gwen
Posted: 10/30/17
I wasn’t able to pick up the miso paste today, so I went ahead and made it without. I’m wondering how much of an impact this would have in the taste? Also, I am not a food person – too lazy :). So making dressing is out of my area of expertise, I’m wondering if it’s normal to see little pieces of parsley after blending it?
Reply
Kristen Stevens
Author
Reply to Gwen
Posted: 10/31/17
I do like the miso in it as it kicks up the saltiness a bit. Definitely not mandatory though! You might see some parsley in it, depending on what kind of blender you have. I have a vitamix which makes short work of greens. 🙂
Reply
Gwen
Reply to Kristen Stevens
Posted: 10/31/17
It’s a magic bullet? It’s not mine, but I think that’s what it is. This may be a stupid question, but do I blend the parsley before measuring the packed cup?
Reply
Kristen Stevens
Author
Reply to Gwen
Posted: 11/01/17
I used a magic bullet for years before I got my Vitamix. It’s a great blender, but you will see some bits that aren’t 100% ground up. And just measure the parley raw (ie: not ground up) Simply pack it into a cup then put in your magic bullet with the rest of the ingredients. 🙂
Reply
Gwen
Reply to Kristen Stevens
Posted: 11/09/17
Thanks so much. I’m having trouble finding miso paste. You’d think living in Vancouver it would be in every store! I’ll find it this weekend and try the recipe in full! 🙂
Reply
Kristen Stevens
Author
Reply to Gwen
Posted: 11/09/17
You totally would think so! I usually get mine at Sunrise Market. I know T&T definitely has some, too. 🙂
Reply
Bry
Reply to Gwen
Posted: 11/13/19
You can find it in any grocery store here in the Vancouver area. Are you checking in the refrigerator section? They even carry two or three kinds at Walmart!
Reply
Jennifer Massaro
Posted: 10/06/17
I love this recipe. Question: will it freeze well?
Reply
Kristen Stevens
Author
Reply to Jennifer Massaro
Posted: 10/10/17
I’ve never tried freezing it so I can’t say for sure. It’s definitely worth a try!
Reply
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