Green Goddess Dressing -Vegan

Before America’s love affair with Ranch Dressing there was Green Goddess!! Originated at the Palace Hotel in San Francisco in 1923, named to honor the stage play The Green Goddess, years later a version was done in New York by Orson Wells. Traditionally, Green Goddess was made of anchovy, chervil and tarragon but today a lot of versions have basil and tahini. My version is different then them both, the herbs I use are dill, parsley and cilantro -these can be found in every supermarket, I think the dill with the lemon and fresh black pepper taste so good together. I’ve used this dressing with my fried green tomato sandwich at the restaurant and at home as a dip for raw vegetables. I hope you like it!  -Holly

Green Goddess Dressing


Food Processor

1 cup Vegenaise
1 cup vegan sour cream
1 clove garlic
1/2 cup chopped parsley
1/2 cup chopped dill
1/2 cup chopped cilantro
1/2 tsp salt
Lots of fresh ground pepper
1/2 Tbsp. sugar
1 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar

  • Chop all herbs and garlic before adding to the food processor, add all other ingredients.
  • Process on low for 30 to 45 seconds until the dressing turns a pale green color.
  • Cover with plastic wrap and chill in fridge for at least thirty minutes to let flavors blend together.
  • Check for salt before serving.

Here's how I did it!

Chop herbs  and garlic before adding to food processor

1 tsp. lemon zest, yellow part only!



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