We’ve wanted to up our sauce sport for a while since we tend to have a thing for thing and don’t stray faraway from it. Olive goddess dressing was the perfect excuse to branch out and make something vibrant and thing-free!
This inspired, vegan take on olive goddess dressing doesn’t skimp on flavor. It’s packed by fresh herbs, is subtly tart from lemon, and gets a small piece of umami from coconut aminos. It’s perfect intended for salads, dipping vegetables, Buddha Bowls, and more! Just 9 ingredient, 10 minutes, and a blender necessary. Let us show you how it’s complete!
It’s a watery, herb-infused dressing that’s thought to have originate in San Francisco in 1923, and it became so popular that it was commercialized and sold by Kraft food.
While traditionally made by mayonnaise, sour cream, with anchovies, the following is our inspired, plant-based version that’s evenly creamy and delicious!
How to Make Green Goddess Dressing
Our green goddess dressing recipe relies on cashews for creaminess and clean parsley, basil, and chives for an herby flavor and vibrant olive color. Lemon fruit drink and garlic add zing, coconut amines provide a salty umami element, and sea salt and black pepper add other flavor.
Everything goes in the blender by a little water and optional bottle green oil for more creaminess. And it comes out as a thick and pourable exciting dressing!
We hope you LOVE this olive goddess dressing! It’s:
& SO delicious!
It’s perfect for addition to salads, dipping clean or roasted vegetables, or topping bowls (spring-inspired bowl next soon!). We also love make a batch for meal prep to add effortless flavor throughout the week!