Soaked cashews blended with basil, chives, and tarragon, briny capers, fresh garlic, and plenty of lemon juice punch up the flavors of this verdant creamy cashew green goddess dressing, sauce, or dip for raw or roasted vegetables, salads, and sandwiches. Naturally vegan, vegetarian, and gluten-free.
It’s no secret that we’re big green goddess fans around here. Basil, chives, and tarragon (sometimes with dill or parsley) make an addictive blend of flavors and tend to beautify anything they touch with a spring green hue. And it’s no wonder, since the green goddess salad originated in our fair foggy city of San Francisco nearly 100 years ago at the Palace Hotel. The story goes that chef Philip Roemer invented the dressing in 1923 in honor of actor George Arliss, a guest at the hotel while he starred in a play with the same name. The original dressing is made with mayonnaise and anchovies in addition to the herbs and seasonings. But here’s an easy vegan version that may be even tastier than the original, and sure to please vegans and vegetarians alike.
The recipe takes inspiration from Andrea’s garlic & herb cashew cream sauce, a mix of soaked cashews blended with fresh herbs, lemon, garlic, and olive oil. The sauce features in her stunner of a cookbook paired with kohlrabi fritters which Erin captured so beautifully here.
For my green goddess version, I use a mix of basil, chives, and tarragon, and I add capers to take the place of the salty/briny anchovies in the traditional version. Plenty of garlic, lemon juice, and a slug of olive oil punch up the flavors. We love this on salad (and tomorrow I’ll share our current favorite), but it’s thick enough to use as a dip for crackers, bread, or fresh vegetables or to spread on sandwiches or wraps. Thin it with a bit more water and it takes on a drizzleable consistency for greens or roasted vegetables.
Made with nourishing plant-based ingredients and packed with fresh flavor, this creamy cashew green goddess dressing is sure to bring out the inner green goddess in you.
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Facebook, Instagram, or Pinterest, or subscribe to receive new posts via email. And if you make this, I’d love to see! Tag me on Instagram @The_Bojon_Gourmet and #bojongourmet.*
- ½ cup (75 g) raw cashews (covered in boiling water and soaked 1-8 hours)
- ⅓ cup (80 ml) packed basil leaves
- ⅓ cup (80 ml) chopped chives
- ¼ cup (60 ml) packed tarragon leaves
- 1 large garlic clove, peeled
- 2 teaspoons (10 ml) drained capers
- 3 tablespoons (45 ml) fresh lemon juice (more to taste)
- 1 tablespoon (15 ml) extra-virgin olive oil
- ¼ teaspoon salt (more to taste)
- ¼ cup (60 ml) ice water, plus more as needed
- In the bowl of a high-speed blender or food processor, combine the soaked and drained cashews, basil, chives, tarragon, garlic, capers, lemon juice, olive oil, salt, and ¼ cup ice water. Blend, increasing the speed to medium, until the dressing is creamy-smooth, adding more ice water as needed until you like the consistency. Taste, adding more lemon or salt if you like. Refrigerate airtight for up to 1 week.