Dairy-Free Green Goddess Dressing Recipe

My dairy-free green goddess dressing recipe is a creamy, delicious take on a classic dressing. It’s made with fresh herbs, olive oil, and a savory base, resulting in a light, creamy, herb-forward sauce.

This dairy-free green goddess dressing is a lighter, brighter take on my mother-in-law’s green goddess glory bowl version. It keeps that creamy texture and herb-forward flavor, but with fewer ingredients and a more vibrant finish. The fresher flavor makes it more similar to a classic green goddess dressing, only this one is made without any dairy or mayonnaise.

I love how clean and balanced it tastes. There’s no mayo or dairy, and no added sweetness—just fresh herbs, a little tang, and a smooth, savory base that lets everything shine. The color alone is reason enough to make it—it blends up into the most beautiful, vivid green.

It’s quick to throw together and incredibly versatile. I use it on salads, as a marinade, tossed with warm potatoes or rice, or as a dip for fresh veggies. It’s simple, fresh, and one of those recipes I find myself making on repeat.

How to serve green goddess dressing

We prefer this green dressing on a salad made with crispy lettuce (e.g., romaine or iceberg) and lots of veggies. If you’re serving it on baby greens or arugula, be careful not to add too much dressing, as it can weigh down the delicate leaves.

But this recipe is good for more than just salad! It’s the chicken marinade that we use in our Green Goddess Chicken recipe.

It’s also delicious served spooned over salmon, mixed into rice, or used as a dip for roast potatoes. No matter how you serve it, it will add a ton of delicious flavor to your meal!

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Dairy-Free Green Goddess Dressing Recipe

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

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My dairy-free green goddess dressing is made with fresh herbs, olive oil, and a simple savory base. It's made without dairy or mayonnaise, yet is still so wonderfully creamy. It's light, vibrant, and easy to make.

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Ingredients

• ▢ 1 cup fresh parsley (packed – see notes)
• ▢ 1 green onion (green part only)
• ▢ ⅓ cup olive oil
• ▢ ¼ cup nutritional yeast
• ▢ ¼ cup water
• ▢ ¼ cup apple cider vinegar
• ▢ 2 tablespoons miso paste (can sub gluten-free soy sauce)
• ▢ 1 small garlic clove

Instructions 

• Place the ingredients into your blender and blend on high until smooth.
  1 cup fresh parsley, 1 green onion, ⅓ cup olive oil, ¼ cup nutritional yeast, ¼ cup water, ¼ cup apple cider vinegar, 2 tablespoons miso paste, 1 small garlic clove
• Store in a jar in your fridge for up to 1 week.

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 will thicken when it’s cold. Either warm it before using it or add a splash of water or oil to loosen it.

Nutrition

Serving: 2 tablespoons, Calories: 60kcal (3%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 10mg, Potassium: 54mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 431IU (9%), Vitamin C: 7mg (8%), Calcium: 9mg (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.