if there was ever a universal sauce, green goddess dressing is it! while this isn’t an exclusively “summer” sauce, i love it best during the hot summer months. the yogurt, and fresh herbs lend a cooling vibe to each and every meal it graces. it’s creamy, yet light, and adds so much flavor, while not being overpowering. there are quite a lot of vegan green goddess versions out there in grocery stores and the internet, but nothing compares to a homemade version with your designated mix of herbs and seasonings; and most importantly: no weird emulsifiers or additives (as many bottled brands can have, unfortunately).
if you’re familiar with a lot of the creamy recipes on this site, then you’re used to me referencing this greek-style plant-based yogurt that i love for just about everything from making vegan labneh, yogurt-tahini, and this vegan caesar dressing. while you can use your preferred yogurt of choice, i lean on that greek-style yogurt once again here. to it, we add a whole bunch of fresh summer herbs, and squeezes of tart lemon juice. and in leui of anchovies, we coconut aminos (of miso paste) for a bit of umami flavor. it’s essentially a super simple list of ingredients for what results in a powerful little dressing that also qualifies as a sauce and dip.
a few things i love using it for (in no particular order):
used as a sauce over vegetable, chicken, or fish kebabs
mixed into a potato salad instead of a traditional mayonnaise base
drizzled over your favorite green salad or a wedge salad situation
used as a dip for fresh cut vegetables and grilled (or toasted) bread
a dip for roasted or grilled sweet potato wedges
slather it over bread and make a green goddess sandwich
or use it as a dressing for a cold, green goddess pasta salad
sky’s the limit! xo!
green goddess dressing | v
| makes 1 1/4 cups |
in the cup of a food processor fitted with a metal “s” blade, combine the herbs, garlic, 1 tablespoon lemon juice, mustard, 2 teaspoons coconut aminos, and yogurt; season with salt and pepper. blend, stopping to scrape down the sides of the container. taste and add more lemon juice, coconut aminos, and/or salt & pepper if necessary and blend once again.
once the dressing is to your liking, transfer to a lidded bottle or jar and store in your refrigerator for up to 5 days.
1/4 cup fresh parsley
1/4 cup fresh chives
2 tablespoons fresh dill
1 clove garlic, peeled and smashed
1-2 tablespoons lemon juice
1 teaspoon dijon mustard
2-3 teaspoons coconut aminos
1 cup unsweetened plant-based yogurt (preferably greek-style, like this one)
salt and fresh ground pepper