Unfortunately, there are a few things in traditional green goddess that I don’t include in my diet these days, like yogurt, mayonnaise and anchovies. So I decided to head to the kitchen and craft a vegan green goddess dressing that would totally rival the original. I kept things simple and used a mix of vegan mayo and dairy-free yogurt for the base. This keeps the dressing nut-free and prevents you from having to deal with the chore of soaking cashews that’s required for many creamy vegan salad dressings. With all the delicious vibrant flavors in this dressing, I really don’t think anyone would even notice that it’s made with a few vegan swaps. You can serve this to any of your dinner guests (vegan or not!) and they’ll be asking for the recipe. Tip: Once you’re comfortable with the basic recipe, feel free to adapt and make it your own by switching up the fresh herbs. Just make sure to use soft herbs that blend well, like basil, cilantro, dill, mint, green onion, and oregano. This dressing is super easy to make in just a few steps. Tip: A food processor will also work for this recipe, but if it’s a particularly large one you might want to double the batch size. Tip: If your blender isn’t high-powered, you may want to blend the herbs, garlic and capers first, then add everything else. Step 3: Give the dressing a taste-test and adjust any seasonings you’d like. You can add more garlic, salt, pepper, lemon juice. Blend the mixture again for a second just to mix in whatever you’ve added. Your vegan green goddess dressing is ready to go! Use it as a dip, in sandwiches, veggie burgers, wraps, or, of course, on a salad. My favorite ways to enjoy it are on this strawberry spinach salad or for dipping veggies and polenta fries.
