This vegan green goddess salad dressing is so creamy and flavorful! Made with fresh herbs, miso, and silken tofu! (Feel free to sub cashews!) Easy to whip up and full of herby depth.
There are a lot of vegan green goddess salad dressings out there, and here is why this one is a little bit different.
It is made with silken tofu instead of nuts, keeping it low in fat and calories, but high in protein! You can also make this version with little to no oil if that’s your preference, but I love the addition of olive oil for its richness and polyphenols!
If you can’t eat tofu, jump to the recipe notes for substitutions. TIP: For extra pungency, add more miso paste, nutritional yeast, olive brine, or caper brine- our secret flavor boosters!
Vegan Green Goddess Dressing Ingredients
- Silken tofu – low in fat and high in protein. We use organic, non-GMO Mori-Nu Brand. (Feel free to sub cashews, see notes)
- Fresh herbs- use one or a combination of Italian parsley, dill, and basil. I love adding a little tarragon (2 tablespoons) for spring flavor.
- Fresh Garlic cloves– to add pungent depth!
- Extra-virgin olive oil – for added richness and mouthfeel.
- Fresh Lemon juice for bright, fresh acidity.
- Vinegar – to preserve the dressing just a little bit longer! Use white wine vinegar, apple cider or champagne vinegar. You can also substitute more lemon juice.
- Kosher salt and black pepper
- Miso paste – white miso paste is nice here, for added depth and umami flavor, mimicking anchovy.
- Optional additions- nutritional yeast flakes (for rich flavor and B vitamins), green onions or chives, olive brine, or caper brine
How to Make Green Goddess Salad Dressing
Step one. Place all ingredients except the herbs and green onions in a blender. Blend until smooth, adding up to one more tablespoon water, if necessary, to get the blender blades going.
Step two. Scrape down sides, add the fresh herbs and green onions, and blend again.
Step three. Taste, and adjust salt and lemon to your liking. For more depth, add more miso paste.
Storing Green Goddess Dressing Recipe
This recipe, with the addition of vinegar, will keep up to one week in a jar or an airtight container in the refrigerator. It does not freeze well as herbs can discolor.
What to serve with Vegan Green Goddess Salad Dressing
I love this dressing with the Spring Goddess Bowl or on crunchy farmers market veggies as a dip, or drizzled over this Rainbow Salad.
It may not be for everyone…but for those watching fat or cholesterol intake, this is a godsend, because it really mimics creamy. I know you’ll love it.
FYI, I made this for my meat-loving husband, and he had no idea it was vegan, let alone made with tofu. Just sayin’. 😉
More Vegan Dressings you may like:
- Creamy Avocado Dressing
- Creamy Herby Hemp Dressing
- Vegan Ranch Dressing
- Vegan Caesar Salad
- Spirulina Dressing
Vegan Green Goddess Dressing
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 ½ cups
- Category: vegan, vegan dressing, salad dressing recipe,
- Method: Blended
- Cuisine: American
- Diet: Vegan
Description
A low calorie, creamy Vegan Green Goddess Dressing that is full of flavor and herbs. Use it on healthy bowls and salads, or drizzle it on grilled veggies!
Ingredients
- one package of silken tofu (12.3 ounces -organic, firm) like Mori-Nu Brand- (or sub cashews, see notes)
- 1–2 fat garlic cloves (or sub 1–2 teaspoons granulated garlic powder)
- 3 tablespoons olive oil (or use less, if going low-oil, subbing water)
- 1 tablespoon lemon juice,
- 1 tablespoon vinegar – white wine, apple cider or champagne
- 1 teaspoon kosher salt
- 1 tablespoon white miso paste
- 1/2 teaspoon pepper
- 3/4 cup to 1 cup fresh, tender herbs, packed – use one or a combination of Italian parsley, dill, and basil. I love adding a little tarragon (2 tablespoons) for spring flavor.
- Optional additions- 1 tablespoon nutritional yeast flakes (this is optional), one green onion chopped, olive juice or caper juice for pungency.
Instructions
- Place all ingredients except the herbs and scallions in a blender. Blend until smooth.
- Scrape down sides, add the fresh herbs and scallions, blend again. Taste, adjust salt and lemon to taste.
- TIP: For extra pungency, add more miso paste, nutritional yeast, olive brine, or caper brine.
Notes
Makes 1 ¾ cups salad dressing, and this will keep up to 6-7 days in the fridge (with the addition of vinegar). If it separates, gently stir before using.
For a thicker consistency, substitute tahini paste for the olive oil. May need to use a food processor.
Substitutions: Substitute 3/4 cup soaked, raw cashews and 3/4 cup water for the silken tofu. Or try hemp seeds (¾ cup raw hemp seeds + ¾ cup water)
You can make this oil-free by adding just enough water to get the blender blades going.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 0.2 g
- Sodium: 195.2 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Lovely dressing
I added too much garlic, but loved this recipe. I used aquafaba instead of oil because I am oil-free and it worked great. Thank you. This is my first recipe from you and I will be coming back, to see what else I can find given my rather strict, but empowering, eating habits!
Awesome Teresa!
Love this site so much but I will say about this recipe, I had to double the amount of olive oil, triple the amount of lemon juice and herbs and use 5 x the water. But then it was great. Just fyi
Interesting, did you use silken Tofu Lindsay? Just curious?
Dear Sylvia,
I can’t wait to try this recipe. I want to commend you on each recipe I have tried over the years. A family member became a dedicated vegan a year ago, which meant I couldn’t use most of my “go-to” recipes collected over the years. So now, your blog is my “go-to recipe box.” I can’t thank you enough for your outstanding recipes, vegan or not.
Thanks so much Janet, we are so happy you are enjoying the blog!
loved this! Just whipped it up real quick for a big lunch salad. I tossed a generous amount of this dressing with a raw kale/cabbage/carrot mix. In retrospect, I wish I had had something slightly more tender to top with this delicious dressing, but I have plenty left and I bet I can find some nice butter lettuce! This reminds me so much of going to the Melting Pot – there was a deliciously addictive green goddess dip that they encouraged you to fill the mushroom caps with. This is better!
Add the miso AND the caper juice. Absolutely love this recipe.
This dressing is so good! Love that it is lower in fat and calories and not loaded up with nuts. So flavorful! We use it as dressing and as a dip.
Love how light and flavorful this it! The olive juice is brilliant!