Best Green Goddess Dressing
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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 dip or dressing for salads and bowls. It’s easy to make and ready in just 5 minutes!
We’re just going to come right out and say that this 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 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!
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 green goddess dressing:
Parsley, nutritional yeast, water, olive oil, tahini, apple cider, white vinegar, miso paste, soy sauce, lemon juice, maple syrup and garlic.
You’ll also need a high-speed blender or food processor.
Tip: if you have a high-powered blender you 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.
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 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.
The original family green goddess dressing recipe:
Best Green Goddess Salad Dressing Recipe
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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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.
Whoa this one is spectacular!!! Thank u for the recipe!
Could I freeze this?
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.
This was SO good. Didn’t have parsley, added spinach and cilantro instead. Thank you!!!
You’re welcome!!
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!
It sounds like there may not have been enough parsley. Did you use a tightly packed up of parsley?
This was yummy! I will make it again.
Awesome! So happy you like the recipe!
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?
That will work!
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 🙂
You are so welcome!!!!
Hello. Thanks for sharing. How long does this keep for in the fridge typically?
Thanks! Look forward to trying it.
I often keep it for a week in the fridge. 🙂
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!
I’m so happy to hear you like the recipe! It keeps for at least a week in your fridge. 🙂
I absolutely love this dressing. I feel totally guilt free eating it.
I’m so happy you like it!!!
great dressing
Thank you!!
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!
I’m so happy you liked it! And nice call on the tarragon. I bet that was delicious!
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.
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!
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?
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. 🙂
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?
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. 🙂
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! 🙂
You totally would think so! I usually get mine at Sunrise Market. I know T&T definitely has some, too. 🙂
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!