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    Home / gluten-free

    Vegan Green Goddess Dressing

    Published Jul 30, 2017

    Jump to Recipe Print Recipe

    Soaked cashews blended with basil, chives, and tarragon, briny capers, fresh garlic, and plenty of lemon juice punch up the flavors of this vegan green goddess dressing, sauce, or dip. Serve with raw or roasted vegetables, toss in salads, and spread on sandwiches. Naturally vegan, vegetarian, and gluten-free.

    creamy cashew green goddess dressing

    Green Goddess Dressing, Historically

    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.

    ingredients on table

    Vegan Green Goddess Dressing for Everyone

    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 dressing, 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, 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.

    pouring creamy cashew green goddess dressing on salad

    Made with nourishing plant-based ingredients and packed with fresh flavor, this vegan green goddess dressing is sure to bring out the inner goddess in you.

    creamy cashew green goddess dressing on salad

    More Green Goddess Recipes:

    • Green Goddess Mashed Potatoes
    • Green Goddess Potato Salad
    • Green Goddess Sandwiches

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this green goddess salad recipe, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    creamy cashew green goddess dressing
    5 from 3 votes

    Creamy Cashew Green Goddess Dressing {vegan}

    Print Recipe Pin Recipe
    A bright, herbaceous plant-based dressing, sauce, or dip for salads, sandwiches, veggies, and more.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes
    Total: 5 minutes
    Servings: 8 servings, about 1 1/2 cups

    Ingredients

    • 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

    Using ice water helps prevent the dressing from getting too warm as it blends, which could discolor the herbs and change the flavor of the dressing.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 67kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 89mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 190IUVitamin C: 4.2mgCalcium: 24mgIron: 1.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    creamy cashew green goddess dressing in pot

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    Reader Interactions

    Comments

    1. James | Thyme to Mango says

      July 31, 2017 at 5:35 pm

      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.

      Reply
      • Alanna says

        July 31, 2017 at 8:15 pm

        Haha, that's hilarious! Green goddess everything is having a bit of a moment, huh? Glad I could clear that up. ;)

        Reply
      • jill says

        August 01, 2017 at 1:57 pm

        @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!

        Reply
    2. Sarah @ Snixy Kitchen says

      August 01, 2017 at 11:06 pm

      So you're making lunch tomorrow, right?? RIGHT?? Good, then it's settled. I'll take two orders of this stunning salad.

      Reply
      • Alanna says

        August 04, 2017 at 9:51 pm

        <3

        Reply
    3. Susan Litman says

      August 10, 2017 at 8:04 am

      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!

      Reply
      • Alanna says

        August 10, 2017 at 4:23 pm

        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! :)

        Reply
    4. Sara Krohn says

      May 29, 2018 at 9:25 am

      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'

      Reply
    5. Anna says

      March 16, 2019 at 4:20 am

      Alanna, this looks amazing! Thank you, I will try this right away)

      Reply
      • Alanna says

        March 18, 2019 at 2:57 pm

        Aw thanks! Let me know how you like it. ;)

        Reply
    6. Ximena says

      June 15, 2020 at 9:21 am

      Made it with dried tarragon and green onions instead of chives. It’s delicious!

      Reply

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