This Vegan & Nut-Free Green Goddess Dressing Is Perfect For Topping Any Meal
Do you ever find yourself browsing social media, when suddenly you spot an intriguing recipe that stops your scrolling? Well, that's exactly how we felt when we saw this amazing green goddess dressing recipe on chef and well-being advocate Sophia Roe's feed last week.
While green goddess might be most often used on salads, you can really put this dressing on just about anything. Slather the herby sauce on your favorite grilled or roasted veggies, add it to pasta, or use it in a totally unique way: "I sometimes omit the plant-based milk and add some chickpeas to make for a hummus-ish-type dip," Roe writes, "that so many of my friends used to beg me to make and bring over when hanging out in person was more of a thing."
On that note, Roe encourages you to get creative and make this recipe your own: "As is standard for any of my recipes, you do not need to copy this exactly," Roe writes. "I have tried this recipe in so many ways, and it's always delicious. This recipe as a base is a fabulous place to start, but feel free to add some miso, yuzu juice, soy sauce, loads of ginger, etc."
Green Goddess Delicious-On-Everything Sauce
- ½ cup cilantro
- ½ cup parsley
- 1 cup spinach
- ¼ cup mint
- ¼ cup dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon nutritional yeast
- Zest of 1 lemon
- Zest of 1 lime
- Kosher salt to taste
- 1 teaspoon maple syrup
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 14-ounce container silken tofu
- ¼ cup plant based milk
- 1 garlic clove
- Add all your ingredients to a blender.
- Mash it all down so it will blend easily.
- Blend until smooth.
- Use this dressing for grain salads, pasta, on steamed veggies, as a dip, on roasted veggies, etc.
Eliza Sullivan is an SEO Editor at mindbodygreen, where she writes about food, recipes, and nutrition—among other things. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously written for Boston Magazine, TheTaste.ie, and SUITCASE magazine.