Vegan Green Goddess Dressing
This dressing is the kind of vibrant, herb-forward sauce that makes you want to pour it on absolutely everything — salads, grain bowls, roasted vegetables, you name it. Ripe avocado and soaked cashews blend together to create a base that is genuinely creamy without a drop of dairy or eggs, which is where so many store-bought green goddess dressings quietly fall short. The combination of fresh basil, parsley, chives, and tarragon gives it that signature grassy, garden-fresh flavor that tastes like it took way more effort than it actually did. A hit of lemon juice and a splash of apple cider vinegar keep everything bright and balanced so the richness never feels heavy. The whole thing comes together in under two minutes of blending, and the recipe makes eight servings, so you'll have a jar ready to go all week long. It stores beautifully in the fridge and gets even better as the flavors meld overnight.
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Learn more →Ingredients
8 servings
- 1 medium ripe avocado, pitted and scooped
- ¼ cup raw cashews, soaked in water for at least 30 minutes, then drained
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- ¼ cup fresh basil leaves, loosely packed
- ¼ cup fresh flat-leaf parsley leaves, loosely packed
- 3 tbsp fresh chives, roughly chopped
- 2 tbsp fresh tarragon leaves
- 3 tbsp water, plus more as needed
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Drain the soaked cashews and add them to a blender or food processor along with the avocado, lemon juice, garlic, basil, parsley, chives, tarragon, water, olive oil, apple cider vinegar, salt, and black pepper.
- 2
Blend on high until completely smooth and uniformly green, about 60–90 seconds, scraping down the sides once halfway through.
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