Servings: Servings: 12

1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
2 tablespoons squeezed lemon juice 2 tablespoons squeezed lemon juice
1 cup vegan mayo 1 cup vegan mayo
1 cup fresh flat-leaf parsley leaves 1 cup fresh flat-leaf parsley leaves
1/4 cup minced fresh chives ¼ cup minced fresh chives
2 tablespoons fresh tarragon leaves 2 tablespoons fresh tarragon leaves
2 teaspoons light miso paste 2 teaspoons light miso paste
2 clove garlic, chopped 2 clove garlic, chopped
3/4 cup plain non-dairy Greek yogurt or sour cream ¾ cup plain non-dairy Greek yogurt or sour cream
No-salt seasoning No-salt seasoning

Make a quick mayonnaise: subheading: Make a quick mayonnaise:
Pulse the Dijon mustard, lemon juice, and vegan mayo in a blender with a few quick pulses. Continue to blend until the mixture is light in color and thick.
Blend the herbs and garlic: subheading: Blend the herbs and garlic:
Stop the blender and scrape down the sides. Add the parsley, chives, tarragon, miso paste, and garlic. Blend until smooth and vibrant green.
Whisk the dressing with the yogurt: subheading: Whisk the dressing with the yogurt:
Place the non-dairy Greek yogurt or sour cream in a medium bowl. Add the herb mayonnaise and stir to combine.
Taste and season: subheading: Taste and season:
Taste the dressing for seasoning. The miso paste is usually salty enough, but add additional seasoning if desired.
Serve: subheading: Serve:
Serve as a dip for crudité or as a dressing for salads.

Storage:  Storage:
Green goddess dressing can be stored in an airtight container in the refrigerator for about 1 week or so.  Green goddess dressing can be stored in an airtight container in the refrigerator for about 1 week or so.