top of page

Prep Time:

Cook Time:



Green Goddess Dressing

About the Recipe

Vegan Goddess Dressing

Greek yogurt –usually mayo /sour cream, swap in Greek yogurt.    [No myonnaise]

Fresh herbs – parsley, chives. Other (dill, mint, cilantro, tarragon).

Lemon juice and zest – The zest and juice add bright flavor

Extra-virgin olive oil – adds extra richness and thins the creamy sauce.

Capers – usually made with anchovies - swap in capers to add savory.

Garlic, salt, and pepper – add depth of flavor and tie things together!



  • 1 cup whole milk Greek yogurt. (VEG-1 cup raw cashews ½ cup water)

  • 1 tbs olive oil

  • 2 tbs lemon juice, plus ½ teaspoon zest

  • 1 cup parsley (no stems)

  • 2 tbs chopped chives

  • 1 cup mixed soft leafy herbs, dill, mint, tarragon, basil or cilantro

  • 2 tsp capers (rinsed). [2 anchovy fillet]

  • 1 garlic clove

  • ¼ teaspoon sea salt

  • Freshly ground black pepper

Tahini Based Goddess Dressing

  • ¼ cup (60ml) tahini

  • ¼ cup (60ml) lemon juice

  • 2 tbsp (30ml) olive oil

  • 3 tbsp (45ml) water

  • 1 tbsp (15ml) soy sauce/amino liquid

  • 1 clove garlic, minced

  • 1 tbsp  finely chopped fresh dill

  • 1 tbsp  finely chopped fresh chives

  • 1 tbsp  finely chopped fresh parsley

  • 1 tsp  sesame oil

  • ¼ tsp salt

  • Fresh cracked black pepper, to taste


Add liquid first to the blender, then add the herbs and blend in food processor 

Taste - adjust seasoning

Add more oil or tbs of water if it is too thick

Replace yogurt with myonnaise

bottom of page