Bring salads to life with this fresh, flavorful and creamy Vegan Green Goddess Dressing! Typically full of mayonnaise, sour cream or yogurt, this version is totally dairy free and nourishing.

vegan green goddess dressing in a dish with a spoon.

Green Goddess Dressing originated from San Francisco in 1923. Apparently a hotel’s chef created it to pay tribute to an actor and his play, The Green Goddess. The dressing became a bit hit! The dressing originally contained scallions, tarragon, parsley, mayonnaise and even anchovies.

My version varies quite a bit from the original, but it remains incredibly creamy thanks to raw cashews and a high powered blender! No need for mayonnaise.

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What does Green Goddess Dressing taste like?

This dressing is smooth, creamy and bursting with fresh flavor. It has hints of lime, is slightly sweet and full of freshness from the cilantro, parsley and green onions. It might just be my favorite salad dressing ever!

vegan green goddess dressing being spooned onto salad

How do you make Vegan Green Goddess Dressing?

First, you must soak your cashews. This is an important step for making the dressing as creamy and smooth as possible! This is what I do: Heat up water in my tea kettle and add the cashews to a large measuring up (1 1/2 cups.) Once the water is boiling, I pour it over the cashews, and let them soak for about 5 minutes.

Drain and rinse the cashews, and add them to a high powered blender such as a Vitamix, along with the water, lime juice, maple syrup and salt. Blend until very smooth.

cashews and water in blender, not blended yet for vegan green goddess dressing.

A good blender is essential for nut based dressings and sauces. A regular blender just won’t do the trick here, unfortunately! A Vitamix is the #1 thing I recommend to people who want to eat a vegan or plant based diet, because then you can easily whip up creamy and healthy salad dressings, sauces, soups and make delicious smoothies and even fruit based ice cream!

See how smooth?

Blended cashews in blender for vegan green goddess dressing.

Now add the fresh cilantro, parsley and green onions to the blender. Push them down into the blender, and pulse or blend until combined. I prefer to pulse if your blender has the option, so that some little flakes of green remain. But if you can’t do that, don’t worry! It’s fine if it comes out a smooth green.

fresh herbs added for green goddess dressing to blender.

Vegan green goddess dressing in a blender.

What goes well with Green Goddess Dressing?

I love this dressing on a big salad with romaine, red peppers, corn and chickpeas or black beans. It would also be good over chopped kale with various vegetables.

It makes a delicious dip for vegetable sticks, such as carrots, cucumbers, sweet peppers and broccoli. Or drizzle over roasted/steamed vegetables!

Green Goddess Dressing also makes a tasty addition to a simple buddha bowl, with brown rice or quinoa, beans and vegetables. YUM.

Want more tasty vegan salad dressings?

vegan green goddess dressing in a small glass dish.

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vegan green goddess dressing in a dish with a spoon.

Vegan Green Goddess Dressing

Bring salads to life with this fresh, flavorful and creamy Vegan Green Goddess Dressing! Typically full of mayonnaise, sour cream or yogurt, this version is totally dairy free and nourishing.
4.89 from 9 votes

Ingredients

  • 1 1/2 cups raw cashews
  • 3/4 cup water
  • 3 tablespoons fresh lime juice
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup cilantro, lightly packed
  • 1/2 cup parsley, lightly packed
  • 2 green onions, chopped

Instructions

  • You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
  • Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
  • Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
  • You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired. The dressing is perfect on salads, and also a good dip for vegetables. Or drizzle over roasted vegetables. Enjoy!

Notes

  1. Dressing will last for 5 days up to 1 week in the fridge.

Nutrition

Serving: 1serving, Calories: 144kcal, Carbohydrates: 10g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Sodium: 153mg, Potassium: 206mg, Fiber: 1g, Sugar: 3g, Vitamin A: 413IU, Vitamin C: 8mg, Calcium: 19mg, Iron: 2mg

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