This green goddess salad dressing is so creamy and flavorful, you’ll hardly know it’s vegan! Made with fresh herbs, miso paste, and silken tofu! Easy to whip up and full of punchy herby flavor.
There are a lot of green goddess recipes 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 tahini paste or 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 capers– 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 – or tahini paste, for added richness and mouthfeel. Tahini is best for “dips”.
- 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 food processor. Blend until smooth, if necessary, to get the blender blades going.
Step two. Scrape down sides, add the fresh herbs, and pulse!
Step three. Taste, and adjust salt and lemon juice to your liking. For added depth, increase the amount of miso paste.
Variations
- Blend it! You can also blend this in a blender for a smoother texture and a more vibrant green color.
- Add anchovies!– Not vegan, adding a few anchovies creates depth!
- Thicken it! For a thicker, dip consistency, use tahini paste instead of olive oil.
- Use mayo and sour cream (or Greek Yogurt) instead of silken tofu. Use ¾ cup sour cream (or yogurt) plus ½ cup mayo to replace the silken tofu. You can make our homemade Mayonnaise if you like!
- Play with different herbs like green onions, chives, basil or cilantro!
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 crudites as a dip, or drizzled over this Rainbow Salad. Serve it up with crunchy cucumbers or carrots for a quick, dairy-free snack.
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
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
This green goddess salad dressing is so creamy and flavorful, you’ll hardly know it’s vegan! Made with fresh herbs, miso paste, and silken tofu! Easy to whip up and full of punchy herby flavor.
Ingredients
- one package of silken tofu (11-12 ounces -organic, firm or extra firm) like Mori-Nu Brand- (or sub cashews, see notes)
- 2 fat garlic cloves (or sub 1-2 teaspoons granulated garlic powder)
- 3 tablespoons olive oil (or tahini paste– see notes.)
- 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, or capers for pungency.
Instructions
- Place all ingredients except the herbs in a food processor or blender. Blend until smooth scraping down the sides as needed.
- Add the fresh herbs and pulse. 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, and this will keep up to 5 days in the fridge (with the addition of vinegar). If it separates, gently stir before using.
Dip: For a thicker dip consistency, substitute tahini paste for the olive oil and 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!