Thick + Creamy Vegan Green Goddess Dressing
This rich, creamy green goddess dressing is made with a blend of mayo and tahini so it works as a sandwich spread, dip for veggies or salad dressing. So quick + easy!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
I will pretty much come up with any excuse possible to cram herbs into a recipe (we measure herbs in cups, not sprinkles around here) because I’m in the more-is-more camp when it comes to flavour. If you want to actually use up those little clamshells of herbs you buy, stick with me ha ha!
Buuuuut…dietitian me also wants you to know that herbs are ridiculously good for you. They’re essentially green leafy veg with an abundance of antioxidant and anti-inflammatory phytochemicals, like how dill is rich in the flavonoid quercetin. But to benefit, you really gotta pile them on.
Which is where this thick, creamy and totally vegan green goddess dressing comes in! You can use it in so many ways: a dip for vegetables, a sandwich spread OR a salad dressing – like my Green Goddess Shredded Cabbage + Snap Pea Salad.
Want even more nutrient-dense plant-based recipes that are fun to eat? Grab a copy of Plant Magic, my cookbook!
Whip up this dairy free green goddess dressing in minutes
This green goddess dressing has an origin story: I created a green goddess sandwich for a client over on instagram and loved the creamy spread so much I wanted to reimagine it for salads.
Nutrition Corner: I know how hard it is to find good low FODMAP salad dressings, so I designed this one to be low FODMAP…but you can add garlic if you like! It’s also nut free, gluten free and egg free when you use vegan mayo.
More nourishing plant-based salad dressings
- Nourishing Maple Tahini Dressing
- Slurpable Nutritional Yeast Dressing with Dijon and Maple
- Healthy Vegan Caesar Dressing with Hemp Hearts
- Creamy Vegan Dill Pickle Ranch Dressing
- Homemade Garlic Vinaigrette
Thick + Creamy Vegan Green Goddess Dressing
Ingredients
- 1/4 cup tahini, the runnier, the better
- ¼ cup vegan mayo
- ¼ cup firmly packed dill
- ¼ cup firmly packed chives
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon salt
- freshly cracked pepper
Optional
- 1 clove garlic, if not low FODMAP
- water, add 1 – 2 tablespoons at a time to adjust thicknesss
Equipment
- immersion blender or bullet blender
Instructions
- In a bullet blender, or blending cup with immersion blender, add all of the ingredients, except water, and blend until creamy and smooth, about 1 minute.
- Note the texture: if you need it a bit thinner, add 1-2 tablespoons of water and blend, until you reach the desired consistency.
Notes
