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.
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Creamy Cashew Green Goddess Dressing {vegan}
Print Recipe / Pin RecipeIngredients
- ½ cup (75 g) raw cashews (covered in boiling water and soaked 1-8 hours)
- 1/3 cup (80 ml) packed basil leaves
- 1/3 cup (80 ml) chopped chives
- 1/4 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
Instructions
- 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 1/4 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.
Notes
Nutrition
Up until reading your post, I didn’t know the “Green Goddess” salad was a thing, I thought it was just a buzz word used by the food industry to describe a “healthy” meal based on green ingredients. Goes to show you really do learn something everyday :-)
I love cashew sauces, and that basil chive and tarragon flavour combo sounds irresistible.
Haha, that’s hilarious! Green goddess everything is having a bit of a moment, huh? Glad I could clear that up. ;)
@james Green goddess is a classic dressing made famous in modern times by Annie’s Green Goddess Dressing, at least in my world : )
I’ve made my own for years but didn’t know there were specific herbs, just added whatever I had around! Thank you for specifics along with the capers addition – I’m definitely making this!
So you’re making lunch tomorrow, right?? RIGHT?? Good, then it’s settled. I’ll take two orders of this stunning salad.
<3
This is really saving me as I have to cut more and more dairy from my diet (sad face. Luckily, butter lives on!) and I occasionally crave a richer, creamier alternative to olive oil and lemon juice on a salad (the standard Mediterranean way.) But, I have a query about the herbs: I have a knee-jerk reaction to tarragon, much as I do to cilantro. Can I just use more of the others, or sub in something else? Another mild herb (marjoram, perhaps? Oregano?)
Thanks!
Hi Susan, no worries about the tarragon – I would try parsley or dill as an alternative; I worry oregano and marjoram will be a bit too strong, but do feel free to experiment and go with your gut. Let me know how you like it! :)
last week i made the mayo-based dressing from this recipe: “green goddess sandwiches”… and just now i made this cashew-based version. I love them both for different reasons and am so glad i tried them out. Probably the cashew version will be my ‘go to’
Alanna, this looks amazing! Thank you, I will try this right away)
Aw thanks! Let me know how you like it. ;)