A creamy vegan Green Goddess Dressing Recipe that is creamy and flavorful made with fresh herbs, miso and silken tofu! (Feel free to sub cashews!) Ultra creamy, vegan and FULL OF FLAVOR! Low-fat.
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.
What to serve With Vegan Green Goddess 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 1x
- Category: vegan, vegan dressing
- Method: Blended
- Cuisine: Spring
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)
- 2 fat garlic cloves
- 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 a just little more to get blender started
- 1 tablespoon nutritional yeast flakes(optional)
- 1 teaspoon kosher salt
- 1 teaspoon white miso paste -optional, but adds depth ( or try olive or caper brine!)
- ½ teaspoon pepper
- 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)
Instructions
Place all ingredients except the herbs and scallions in a blender. Blend until smooth, adding up to one more tablespoon water, if necessary, to get the blender going.
Scrape down sides, add the fresh herbs and scallion blend again. Taste, adjust salt and lemon. Store in a jar in the fridge.
Notes
Makes 1 ¾ cups dressing and this will keep up to 7 days in the fridge.
Feel free to sub 3/4 cup raw cashews and 3/4 cup water for the silken tofu.
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
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!