Vegan Green Goddess Dressing

A low-calorie, creamy Vegan Green Goddess Dressing that is full of flavor and fresh spring herbs. Use it on bowls and salads, drizzle it on grilled veggies or use as a healthy veggie dip. You’ll find a million uses! 

There are a lot of Vegan Green Goddess Dressings out there and….. here is why this one is different. It is made with silken tofu instead of nuts, keeping it low in fat and calories. You can make this version with little-to-no oil if that is your preference. I love this with the Spring Goddess Bowl or on crunchy farmers market veggies as a dip. It may not be for everyone…but for for those watching fat or cholesterol intake, this is a godsend, because it really mimics creamy. I know you’ll love it.

Give this Green Goddess Dressing a try and let me know what you think!

FYI, I made this for my meat loving husband, and he had no idea it was vegan, let alone made with tofu.  Just sayin’. 😉

Here is a another creamy dressing you might like – Vegan Ranch Dressing!

Vegan Green Goddess Dressing

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!

• Author: Sylvia Fountaine
• Prep Time: 10
• Total Time: 10
• Yield: 1 ½ cups 1x
• Category: Salad Dressing
• Method: Blend
• Cuisine: Spring

Scale 1x2x3x

Ingredients

• one package  (12.3 ounce) of silken tofu (organic, firm) like Mori-Nu Brand
• 2 fat garlic cloves
• 1 fat scallion, white and green parts
• ¾ cup-1 cup fresh tender herbs, packed – a combination of  ¼ c Italian parsley, ¼ c dill, and ¼ c tarragon is my favorite-  but feel free to sub basil. ( Thin stems ok)
• 3 tablespoons olive oil ( or use less, if going low-oil, subbing water)
• 1 tablespoon lemon juice, more to taste
• 1 tablespoon vinegar – white, sherry, apple cider or champagne
• 1 tablespoon water, or more to get blender started
• 1 teaspoon kosher salt
• 1 teaspoon white miso paste -optional, but adds depth
• ½ teaspoon pepper

Instructions

Place all ingredients in a blender. Blend until smooth, adding up to one more tablespoon water, if necessary, to get the blender going. Scrape down sides, blend again until very smooth. Taste, adjust salt and lemon.

Makes 1 ¾ cups dressing and this will keep up to 7 days in the fridge.