We are over here devouring salads like our life depends on it with this bomb dot com dressing! Bursting with rich, bold flavors, this Vegan Green Goddess Dressing is ultra-creamy, super easy to make, and oh-so-satisfying. It’s perfect for salad drizzling, veggie dipping, and especially pasta salad drenching, you name it, this dressing makes everything taste great! We hope you fall in love with this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our delicious Vegan Green Goddess Dressing. Loaded with feel good healthy ingredients, this beautiful green goodness is the perfect salad dressing. It is especially yummy on our amazingly delicious Vegan Green Goddess Pasta Salad. It’s simply crazy good!
Grab a Fork
This delicious salad was prepared with the following:
- Salad Greens
- Carrot Ribbons
- Cucumber Ribbons
- Diced Yellow Bell Pepper
- Tomato Wedges
- Sliced Radishes
- Diced Red Onion
- Pumpkin Seeds
- Hemp Seeds
- Vegan Green Goddess Dressing
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Experimenting
This dressing gave us a run for our money. We tested and tested, and tested some more. We tested until “the cows came home” (Mom reference.) The essence of this dressing recipe kept alluding us, but we plowed through it, stopped testing for a month, then got right back at it.
We kept testing until we finally landed on a green goddess dressing that we truly loved. In other words, it became “blog worthy.” And wow, this tasty goodness IS blog worthy!
Rigorous Development
We typically work our recipes about 3 to 4 months out, so we have tons, I mean TONS, of recipes in the hopper in various stages of development. Which is awesome, but it is also quite labor intensive.
Some recipes only require a couple of kitchen tests to perfection, while others can end up with as many as 8 to 9 kitchen tests before we land on the final recipe. I think we had about 9 tests on this recipe. it was daunting at time, but I am so glad we kept going. I absolutely love this dressing!
Whip it up Wednesday
The tangy flavors coupled with a lovely creamy texture makes for a fantastic dressing. It’s full of wholesome ingredients and fresh herbs. It makes for a great salad dressing on a take-to-work lunch salad. We LOVE it. Give it a try! It is totally awesome!
Love Creamy Dressing?
Check out our Vegan Creamy Dressing, Vegan Thousand Island Dressing, Warm Red Onion Dressing, Catalina Dressing, and No Oil Vegan Ranch Dressing – YUM!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
If you try this tasty dressing, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- High-speed blender to make the salad dressing
Vegan Green Goddess Dressing
- Prep Time: 5 Minutes
- Total Time: 5 minutes
- Yield: About 1.5 Cups 1x
- Category: Dressing
Description
We are over here devouring salads like our life depends on it with this bomb dot com dressing! Bursting with rich, bold flavors, this Vegan Green Goddess Dressing is ultra-creamy, super easy to make, and oh-so-satisfying. It’s perfect for salad drizzling, veggie dipping, and especially pasta salad drenching, you name it, this dressing makes everything taste great! We hope you fall in love with this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 1/3 cup raw cashews
- 1/3 cup unsweetened plain plant yogurt
- 1/3 cup fresh parsley, rough chop
- 1 – .75 oz. package fresh chives, (about 2/3 cup rough chop)
- 3 – 4 Tablespoons distilled white vinegar
- 2 Tablespoons water
- 2 Tablespoons unsweetened plain plant milk
- 2 teaspoons lemon juice
- 1 teaspoon miso *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh tarragon leaves or pinch dried leaves (+/- to taste) (optional) *
- Pinch dried dill weed
- ½ teaspoon dried celery flakes
- ½ – 1 teaspoon sea salt (+/- to taste) *
- pinch black pepper
Instructions
- Soften cashews using one of the following methods if you do not have a high speed blender:
- Place the cashews in a bowl, cover with boiling water and allow to sit for 15 to 18 minutes.
- Boil cashews in water for 10 minutes.
- Place cashews in water and refrigerate over night.
(If you have a high speed blend, skip to step 2)
- Place cashews (drained – if used a method in step 1) in a high-speed blender with all the remaining dressing ingredients process for one minute. Taste test the dressing and add additional seasonings to achieve your desired flavor.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.
*Tarragon: Tarragon has a bright licorice-like taste. This recipe does not call for a lot of tarragon, but it adds a lovely depth of flavor. If you are not a fan of licorice, omit the tarragon.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: About 1.5 cups
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.