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How to Make Vegan Classic Green Goddess Dressing
Uses vegan dressing as the base.

Servings: Servings: 12

Servings: Servings: 12
  • 1 teaspoon Dijon mustard
  • 2 tablespoons squeezed lemon juice
  • 1 cup vegan mayo
  • 1 cup fresh flat-leaf parsley leaves
  • ¼ cup minced fresh chives
  • 2 tablespoons fresh tarragon leaves
  • 2 teaspoons light miso paste
  • 2 clove garlic, chopped
  • ¾ cup plain non-dairy Greek yogurt or sour cream
  • No-salt seasoning
  1. subheading: Make a quick mayonnaise:
  2. 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.
  3. subheading: Blend the herbs and garlic:
  4. Stop the blender and scrape down the sides. Add the parsley, chives, tarragon, miso paste, and garlic. Blend until smooth and vibrant green.
  5. subheading: Whisk the dressing with the yogurt:
  6. Place the non-dairy Greek yogurt or sour cream in a medium bowl. Add the herb mayonnaise and stir to combine.
  7. subheading: Taste and season:
  8. Taste the dressing for seasoning. The miso paste is usually salty enough, but add additional seasoning if desired.
  9. subheading: Serve:
  10. Serve as a dip for crudité or as a dressing for salads.
  • Storage:
  • Green goddess dressing can be stored in an airtight container in the refrigerator for about 1 week or so.

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