Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Vegan Green Goddess Dressing
Green goddess dressing was served for the first time, in the 1920s, at the Palace Hotel, in San Francisco, at a banquet in honor of George Arliss, who starred in the play “The Green Goddess.” Herbaceous, creamy and tangy, the original recipe used mayonnaise, scallions, chives, tarragon, parsley, anchovies and vinegar. This vegan rendition mostly sticks to tradition, but employs tahini for body, basil for sweetness and soy sauce for a flavor that’s similar to anchovy. Keep the dressing thick for a dip, or thin it to coat sturdy salad leaves like romaine, iceberg, escarole or radicchio.

Servings: 1 heaping cup

Servings: 1 heaping cup
  • ½ cup packed parsley leaves
  • ¼ cup chopped chives or scallions
  • ¼ cup packed basil leaves
  • ¼ cup packed tarragon leaves
  • 1 small garlic clove, peeled
  • Salt
  • ¼ cup well-stirred tahini
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons soy sauce
  1. Add the parsley, chives, basil, tarragon and garlic to a blender or food processor. Sprinkle with a pinch of salt and pulse until finely chopped. Add 2 tablespoons cold water, plus the tahini, olive oil, vinegar and soy sauce. Process until smooth and combined. Add water, 1 tablespoon at a time, until you reach your desired consistency (thicker for a dip, thinner for salad dressing). Season to taste with salt. (The dressing will keep, refrigerated, for up to 4 days.)

Page footer