Vegan Green Goddess Dressing

This vegan green goddess dressing is a vibrant, herby blend of fresh parsley, dill, and scallion, brightened with lemon and thickened with creamy tahini instead of the mayonnaise or sour cream found in most versions. It comes together in the food processor in under five minutes, with no cooking required.

Photos by Evan Atlas.

Key Ingredients & Substitutions

• Fresh parsley. The backbone of this dressing's color and flavor — use flat-leaf (Italian) parsley if you can find it, since it tends to be milder than curly parsley. In a pinch, swap in a mix of parsley and baby spinach for a slightly sweeter, less assertive dressing.
• Tahini. This sesame seed paste gives the dressing its richness and creamy texture without any dairy. Look for a smooth, pourable tahini rather than one that has separated or gone stiff in the jar — give it a good stir before measuring. Cashew butter or a store-bought vegan mayo can stand in if you're out of tahini, though the flavor will lean sweeter and less nutty.
• Cucumber. Adds moisture and a cool, fresh crunch that lightens the dressing. English or Persian cucumbers work well since they have fewer seeds; regular cucumbers are fine too, just peel and seed them first as the recipe calls for.
• Lemon juice. Fresh lemon juice brightens the whole dressing and keeps the herbs tasting fresh rather than flat. Start with the juice of half a lemon, taste, and add more if you want extra tang — bottled lemon juice works in a pinch but won't be quite as vibrant.
• Scallion. Contributes a mild, fresh onion flavor without overpowering the herbs. A small shallot or a couple tablespoons of chopped chives make good substitutes if scallions aren't available.
• Fresh dill and/or basil. These add a second layer of herbal flavor on top of the parsley. Use one or the other, or both if you have them — fresh tarragon is a nice substitute if you want a slightly anise-like note instead.
• Salt. Just enough to bring all the flavors together. Start with a little less than you think you need, since the tahini and lemon both add their own intensity.
• Freshly ground pepper. A few grinds finishes the dressing with a little warmth. Black pepper is traditional, but a pinch of white pepper works too if you don't want visible flecks.

Helpful Tips

Taste as you go. Because this dressing is essentially a handful of raw ingredients blended together, its flavor depends entirely on how fresh and potent your parsley, lemon, and tahini are. Taste after the first minute of processing and adjust the salt, lemon, or pepper before you decide it's finished.

Use a real food processor if you can. A food processor minces the parsley and dill much more finely and evenly than a blender does, which gives the dressing its classic flecked, creamy texture. If a blender is all you have, stop and scrape down the sides more often so the herbs don't just clump around the blades.

Let it rest before serving. Green goddess dressing tastes good right away, but it actually improves after 15 to 20 minutes in the refrigerator, once the flavors have had a chance to meld and the herbs have mellowed slightly.

Adjust the consistency to match how you're using it. For a pourable salad dressing, thin it with a tablespoon of water or extra lemon juice. For a thicker dip for vegetables or pita, cut back on the liquid or add an extra spoonful of tahini.

Shake before every use. Because there's no gum or stabilizer holding it together, the dressing can separate slightly as it sits. A quick shake in a lidded jar or a stir with a spoon brings it right back together.

Variations

• Extra creamy version. Blend in two tablespoons of vegan mayonnaise or unsweetened cashew cream along with the other ingredients for a richer, more indulgent dressing.
• Garlicky green goddess. Add one small clove of garlic to the food processor for a sharper, more savory dressing — great alongside something simple like steamed potatoes or plain rice.
• Spicy green goddess. Blend in a small jalapeño (seeds removed for less heat) or a dash of your favorite hot sauce for a dressing with a little kick.
• Avocado green goddess. Add half a ripe avocado to the food processor for an even creamier, more filling dressing that works well as a sandwich spread.
• Herb swap. Trade the dill and basil for fresh tarragon, mint, or cilantro depending on what you have on hand or what the rest of your meal calls for.
• Make it a dip. Cut the liquid back — using less lemon juice and skipping any water — for a thicker consistency you can serve alongside cut vegetables or pita chips. Our Vegan Ranch Dressing (or Dip!) is another good one to keep in the fridge for the same purpose.

Serving Ideas

This dressing is best known as a salad topper, and it's especially good on tomato salads, where the acidity and herbs balance the sweetness of ripe tomatoes. It also shines on grain and bean salads — try it over a bowl of quinoa, barley, or white beans, or drizzled over a tabbouleh-style salad with parsley and bulgur. Cucumber, potato, and pasta salads all take well to it too, since the tahini base clings nicely to starchy or crunchy ingredients alike — it's also excellent spooned over a bowl of massaged kale salad.

Beyond salads, this dressing doubles easily as a dip for raw vegetables or pita, a spread for sandwiches and wraps in place of mayonnaise, or a drizzle over roasted vegetables, baked tofu, or a grain bowl. A spoonful stirred into a bowl of lentils or chickpeas turns a simple side into something much more flavorful.

Storing & Freezing

Store the dressing in an airtight jar or container in the refrigerator for up to 5 days. Because it's made almost entirely of fresh herbs and produce, it will darken slightly in color over time — this is normal and doesn't affect the flavor, though the dressing tastes best within the first few days. Give it a good shake or stir before each use, since some separation is normal.

This dressing doesn't freeze well. The fresh herbs and cucumber lose their texture once thawed, and the dressing tends to separate and turn watery, so it's best to make only as much as you'll use within the week rather than freezing the extra.

More Vegan Dressings and Salads

If you loved this recipe, here are a few more you might enjoy:

• Vegan Ranch Dressing (or Dip!)
• Massaged Kale Salad with Orange-Miso Dressing
• Tabbouleh Salad (with Quinoa, Bulgur, or Couscous)
• Vegan Jícama Salad with Oranges and Watercress

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