Easy | Servings: 10 | Ready In: 10 minutes | Yield: 2 ½ cups
Green Goddess Dressing is a classic recipe, celebrating the first flavors of Spring with a mixture of fresh herbs like tarragon, parsley, and chives. The traditional recipe uses mayonnaise and sour cream. This healthy, plant-based vegan version swaps out for silken tofu. Fresh lemon adds brightness while Dijon adds a subtle tang. Use this to top Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing, Chickpea Garden Veggie Burgers, Twice-Baked Smoky, Cheezy Stuffed Potatoes, on salad, or as a dip for crudité vegetables.
- 1 (16-ounce) package organic silken tofu
- 1 clove garlic
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup (.75 ounces) fresh tarragon
- 1 bunch parsley, stems removed
- 2 tablespoons chives
- 3 green onions, green parts only
- 1/4 teaspoon salt
- 1/4 – 1/2 cup water, as needed
How it’s Done
To make the Green Goddess Dressing: Combine all ingredients except the water in a blender. Puree until smooth. With the motor running, drizzle in the water until you get a thick, yet pourable, consistency. You want something similar to thick sour cream. Taste to adjust seasoning.
Serve slightly chilled.
Use this to top Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing, Chickpea Garden Veggie Burgers, Twice-Baked Smoky, Cheezy Stuffed Potatoes, on salad, or as a dip for crudité vegetables.
Chef Katie’s Tips:
Food Trivia: This creation of this dressing was likely an homage to an actor’s performance. Chef Philip Roemer of San Francisco’s Palace Hotel invented it in 1923 to honor actor George Arliss, who performed in William Archer’s “The Green Goddess”. The play is about a couple who survive a plane crash in the Himalayas only and find themselves in a temple for a green god. They are captured by Raja undergo a dramatic whirlwind of events. The salad dressing has become synonymous with California cuisine and fresh, herbaceous flavors.
Other Herbs: Use up other fresh herbs in this dressing. Chervil, cilantro, and basil bring slight flavor variations. Avoid using woodsy herbs like rosemary or sage. Their flavors are too strong.
Make it Raw: For a raw version of this, swap out the tofu for 1 cup of raw cashews + 1/2 seedless cucumber. Soake the cashews overnight to soften. Drain and rinse the soaked cashews before pureeing with the other ingredients.
Oil-Free: I’m on a mission to get rid of empty calories, and oil is one of the biggest culprits. This oil-free dressing uses the healthy fat of whole walnuts for a rich, creamy flavor. The walnuts have other key nutrients (like calcium and iron) while oil is just fat.
Watch to Learn More:
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 63 mg||3 %|
|Potassium 79 mg||2 %|
|Total Carbohydrate 2 g||1 %|
|Dietary Fiber 0 g||1 %|
|Sugars 0 g|
|Protein 4 g||8 %|
|Vitamin A||6 %|
|Vitamin C||6 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- FISHER Chef’s Naturals Chopped Walnuts, No Preservatives, Non-GMO, 10 oz