Green Goddess Dressing

Green Goddess Dressing

Green Goddess dressing has surprisingly been around since the early 1920’s. Originating in San Francisco as a tribute to the play of the same name (The Green Goddess). It’s also said to be a variation of a French dressing called Sauce au Vert (green sauce), both of which were not vegan / plant based.

This recipe is a delicious version made from minimal ingredients and lots of fresh herbs. It’s mild, herby and goes perfectly on salads, grain bowls or as a sauce for things like tofu, tempeh or plant based alternatives such as chicken or steak.

Makes 2 cups

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Ingredients

1 cup (130g) Raw Cashews, soaked and rinsed
2/3 cup (157ml) Water (1/3 cup (78ml) more if needed)
1oz (28g) fresh Dill
1oz (28g) fresh Parsley
1oz (28g) fresh Chives
3 Tbsp (45ml) Lemon Juice
1 1/2 tsp (2g) dried Tarragon
1 1/2 tsp (3g) Onion Powder
1 1/2 tsp (3g) Garlic Powder
Salt & Pepper to taste

Nut Free Options

You can sub 1/2 block silken tofu and 1 Tbsp Olive Oil. Start with 1/2 cup water when blending.
OR
1 cup Unsweetened Plant Based Yogurt and 1 Tbsp Olive Oil. Start with 1/2 cup water when blending.

Directions

1.Soak the cashews in enough hot water to cover them for 30 minnutes. Drain, rinse and add them to a blender.

2.Add in the herbs, spices, lemon juice and water and blend until smooth and creamy. Add additional water if dressing is too thick. Taste and season with salt & pepper if needed.

3.Keep refrigerated in an airtight container for up to 7 days.