Vegan Green Goddess Dressing
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!
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.