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Vegan Green Goddess Dressing
  • ½ cup almond or soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers, drained
  • 1 teaspoon white miso
  • 1 clove garlic
  • ¼ teaspoon no-salt seasoning
  • ¼ teaspoon black pepper
  • ¼ cup loosely packed parsley, finely chopped
  • 2 tablespoons loosely packed tarragon, finely chopped
  • 2 tablespoon fresh chives, finely chopped
  • ½ cup non-dairy yogurt
  1. subheading: Steps:
  2. Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want.
  3. Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, miso, garlic, no-salt seasoning, and black pepper. Blend until smooth and creamy.
  4. Pulse in the fresh herbs until they are mixed throughout.
  5. Put non-dairy yogurt into a bowl and slowly mix in the dressing until well incorporated.

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