This vegan green goddess dressing is creamy, easy to make and the perfect dip or dressing for kale salads. It’s made with a base of avocado and only takes five minutes to come together.
I’ve said this before and I’ll say it again. The key to eating veggies is having a fabulous, delicious, and flavorful dressing to go with it. The creamier the better, but that usually means adding dairy or mayo or something along those lines.
To keep this vegan green goddess dressing dairy free, I opted for some avocados and olive oil to give it a rich and creamy feel and incredible flavor.
It’s so easy to make (takes all of 2 minutes!), healthy and stores well in the fridge for days without during brown. You can keep it thick and use it as a dip, or thin it out as a dressing!
I like it somewhere in the middle with fresh chopped kale, pasta or used as a spread for sandwiches!
First, you may be wondering, what does green goddess dressing taste like? Literal heaven. Ok, maybe not literal heaven, but it’s pretty close. It’s rich and creamy thanks to the avocado, but won’t make you feel weighed down because it’s dairy free.
It has an herby, garlicky, oniony flavor with the perfect amount of acidity from lemon and vinegar. You can easily customize this recipe to your liking, adding more lemon, herbs, salt or garlic as needed.
Avocado. Instead of sour cream or other kinds of dairy traditionally found in a green goddess dressing, we’ll be using avocado to get that rich and creamy feel!
Cilantro and Parsley. I know some people hate cilantro, so you can either use basil or more parsley in place of it. I personally like to use a mix of all three herbs, but you can pick and choose based on personal preference.
Lemon and Vinegar. Fresh lemon juice and apple cider vinegar add a bit of tang to the dressing and prevent it from turning brown in the fridge!
Olive oil. The olive oil in the dressing helps it blend and also adds to the creamy and rich flavor. You can use another type of oil if you prefer, but I suggest olive for the best flavor! You can make this with no oil and use extra water instead.
How to make this recipe
Add all remaining ingredients and process until smooth.
Taste, and adjust herbs and seasonings as desired. I personally like more herbs and a bit of extra olive oil, but up to you!
Serve as a dressing with a kale salad, or keep it thick and use as a dip with your favorite veggies and crackers.
What are scallions? This recipe calls for scallions, which is the same as green onions. You will need two stalks for this recipe, not two bunches! Scallions are not the same as chives. They’re similar, but chives are more mild in flavor. I suggest scallions for this recipe!
Does it keep? Once prepared, this green goddess will keep in the fridge for 1 week. The natural acidity from the lemon and apple cider vinegar will preserve the color of the dressing, so you don’t need to worry about it going brown!
How do I thin it out? This vegan green goddess dressing recipe calls for ¼ to ½ cup of water (or even more). Start with ¼ cup at first to keep the dressing thick (more like a dip) and then add more as needed to thin it out with a dressing. It easier to adjust and make it thinner if it’s too thick than vice versa, so start with a small amount of water for best results.
Pro tip: Try to use avocados that are on the riper side to make it easier to process. You’ll know an avocado is ripe when the skin is a dark color and is soft when you gently press on it.
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Vegan Green Goddess Dressing
- 2 small avocados
- 2 green onions (chopped (white part included for a stronger flavor))
- ½ cup cilantro (chopped)
- ½ cup parsley (chopped)
- Juice from 2 lemons (about 4 tbsp)
- 1 large clove garlic
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ cup olive oil
- ¼ -¾ cup water
- 1 tbsp apple cider vinegar (or more to taste)
- 2 tsp maple syrup or honey
- Add all remaining ingredients and process until smooth, adding more water as needed to reach your desired consistency.
- Taste, and adjust herbs and seasonings as desired. I personally like more herbs, but up to you!
- Store in the fridge for up to 1 week.