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.
- 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
- 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.
*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.