Loaded with fresh herbs, garlic, lemon juice, and a yogurt base, this creamy vegan green goddess yogurt dressing elevates any salad, sandwich, or bowl! It’s tangy, creamy, herby, so vibrant, and versatile, so it can be made diary-free to suit vegan diets!
Green goddess salads are one of my favorites! They are bursting with flavor, versatile, and so easy to make. I love meal prepping a batch of the green goddess dressing for the week to use on sandwiches, nourish bowls, over roasted vegetables and proteins, dip raw veggies in, or over any salad.
Green goddess dressings can be made in so many ways – with yogurt, with avocado, with mayonnaise. Today were making an easy yogurt-based dressing that turns out so rich and creamy. You can use greek yogurt or plain unsweetened coconut yogurt to make it dairy-free. No nuts or cashews are involved, making it a great nut-free option as well! Make yourself a batch and you’ll be digging in with a spoon 😉
Why you’ll love this green goddess dressing recipe
- It’s easy! All you do is chuck everything into a blender and blend.
- It elevates any meal – add it to salads, sandwiches, dip raw veggies in it, etc. It really can be used as a condiment for so many things.
- It’s nutrient-dense. Herbs are packed full of antioxidants. Drizzling this green goddess dressing over your meals just adds even more flavor and nutrients!
- Versatile – This dressing can be made dairy-free and you can switch up the base (avocado, yogurt, etc.)
- Good way to use up herbs in your garden or fridge! Let’s be real.. herbs can go bad pretty quickly. This is a great way to use them up, eliminating food waste!
How to make green goddess salad
Full ingredients and measurements will be in the recipe card at the bottom of the post!
Equipment
- Blender: I use my Beast Blender which works great and isn’t bulky 😉
- Mandolin (optional! Just makes chopping the salad so much quicker and easier!)
- Storage jar: I love these for individual meal prep or a jar like this!
Ingredients
For the green goddess dressing:
- Herbs: basil, cilantro, parsley, and dill are my favorite! Some people love using a little mint as well!
- Unsweetened, plain yogurt: Greek or coconut yogurt will both work. Most dressings are made with mayonnaise or sour cream but were skipping those today! You can achieve the creamiest dressing just by using yogurt.
- Garlic cloves: Who doesn’t love a bit of garlic 😉
- Lemon juice: Lemon and herbs is the greatest combo and compliment each other so well.
- Seasonings: Nutritional yeast, sea salt, pepper, & red pepper flakes are my favorite!
- Maple syrup: Just a tad is used to add a LITTLE sweetness to make a flavorful, balanced dressing!
For the salad (Feel free to use any veggies you’d like. I opt for crunchy veggies for texture!):
- Cucumber
- Romaine or arugula (optional)
- Cabbage (green & red)
- Cashews
- Red onion
- Protein, of choice: Rotisserie or grilled chicken, grilled salmon, boiled eggs are all great protein-sources. You can also add a vegan source of protein like baked tofu or white beans.
- Avocado
Steps
- Make the dressing: In a blender, add all of the ingredients. Blend until smooth. Taste & adjust as you’d like.
- Make the salad: Using a mandolin, slice all of the veggies super thin. You can also do this with a knife, but the mandolin makes it so easy!
- Make the herby cashews: This is optional but adds so much to the salad! Toss the cashews in the oil and seasonings. Spread onto a lined baking sheet and place in the oven and roast for 5-10 minutes until toasted and golden.
- Assemble the salad: add all of the veggies and cashews to the bowl and drizzle the dressing over top. Enjoy!
Green goddess serving suggestions
- Use it as a dip! Serve green goddess dressing with crackers, pita, raw veggies, or anything you’d like!
- Use as a dipping sauce for french fries, roasted potatoes, or smashed potatoes.
- Drizzle over salads or nourish bowls.
- Drizzle over roasted veggies for an amazing side dish.
- Use it on stuffed sweet potatoes or loaded baked potatoes.
- Drizzle some over omelette’s for a green goddess omelette!
- Use it on fish like white fish or salmon! Or even spread some onto baked chicken breasts or baked tofu.
More healthy recipes you’ll love
- Japanese carrot ginger salad dressing
- Vegan cream cheese spread
- Healthy chicken broccoli rice casserole
- Easy potato wraps
- How to make quick pickled veggies
- One-pan enchilada breakfast skillet
- Paleo gluten-free sandwich bread
- Marry Me tuscan beans
- Thai crunch salad with peanut dressing
If you try this recipe and love it, it’d mean the world to me if you left a star rating and review below! Be sure to tag me in your creations on Instagram @danishealthyeats!
Vegan Green Goddess Dressing
Ingredients
Dressing
- 1/2 cup unsweetened plain greek yogurt or coconut yogurt *Use a THICK yogurt!
- 1/2 cup mashed avocado (can sub more yogurt)
- 1 1/2 cups fresh herbs (parsley, cilantro, chives, basil and a little dill)
- 3/4-1 tsp garlic powder or 2 small garlic cloves
- 3 tbsp lemon juice
- 1/2 tbsp nutritional yeast (optional)
- 2 tsp olive oil
- 1 tsp honey or maple syrup
- 1 1/2 tsp dijon mustard
- 1/2 tsp sea salt or more to taste
- pinch black pepper or more to taste
Cashews
- 1 1/2 cups cashews
- 2 tbsp olive oil
- 1 tbsp dried mixed herbs
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
Dressing
- Add everything to a blender and blend a few minutes until smooth. Taste, adjust if needed, and blend again.
- Store dressing in an air-tight container in the fridge for 3-5 days!
Herb spiced cashews
- Preheat oven to 350F. In a bowl toss the cashews, oil, and herbs together. Lay cashews in a single layer evenly onto a parchment-lined baking sheet. Roast 5 minutes or until golden; watch so they don't burn.
- Remove from oven. Let cool a few minutes before adding to your salad. Store extras in an air-tight container.
Assembling salad
- I like to use a bunch of mandolin-chopped crunchy veggies like green & red cabbage, carrots, red onion, and cucumber! Add in the cashews and toss with dressing. Feel free to add your favorite protein and even avocado for a dinner-style salad.
