Oil-Free Green Goddess Dressing (Vegan)


When it comes to creating a delicious salad, it’s all about the dressing.

And I could eat this one with a spoon!

As I understand it, the original Green Goddess dressing was created in the 1920’s by chef Phillip Roemer at the Palace Hotel in San Fransisco, in honor of actor George Arliss, who played the lead in William Archer’s play “The Green Goddess.”

I was surprised to find that the original recipe calls for anchovies and mayonnaise, as I’ve only tasted the popular bottled version made by Annie’s, which is tahini-based. Since I’m intimidated by working with anchovies, the tahini-version was the obvious choice when deciding to try my hand at a homemade version.

Using the ingredients listed on Annie’s bottled dressing as my guide, the resulting dressing is downright addictive, and much healthier than the original!

Oil-Free Green Goddess Dressing (Vegan)
makes 1 1/2 cups

Inspired by Annie’s Natural Goddess Dressing

Ingredients:

1/2 cup raw tahini
1/2 cup water
2 Tablespoons fresh parsley, chopped
2 Tablespoons green onions, chopped
1/2 teaspoon sea salt
3 cloves garlic (or 1 1/2 tsp. garlic powder)
1 teaspoon Nama Shoyu or Tamari
2 Tablespoons fresh lemon juice
2 Tablespoons raw Apple Cider Vinegar

Directions:

Combine all of the ingredients into a blender or food processor, and blend until smooth and creamy.

Adjust seasoning to taste, and add more water, if necessary, until desired texture is achieved.

Note: For those who must avoid vinegar, feel free to substitute extra lemon juice, instead. Choose tamari (wheat-free soy sauce) if you’re gluten-sensitive.

Serve immediately, or store in the fridge for up to 4 days in a sealed container.

This dressing will thicken up when chilled, making a nice veggie dip or creamy sauce for spiralized noodles, too!

5 from 8 votes
Print
Oil-Free Green Goddess Dressing
Prep Time
5 mins
Total Time
5 mins
 
Using the ingredients listed on Annie's bottled dressing as my guide, the resulting dressing recipe is downright delicious, and much healthier than the original!
Course: Salad
Servings: 1 cups
Calories: 498 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup raw tahini
  • 1/2 cup water
  • 2 Tablespoons fresh parsley , chopped
  • 2 Tablespoons green onions , chopped
  • 1/2 teaspoon sea salt
  • 3 cloves garlic (or 1 1/2 tsp. garlic powder)
  • 1 teaspoon Nama Shoyu or Tamari
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons raw Apple Cider Vinegar
Instructions
  1. Combine all of the ingredients into a blender or food processor, and blend until smooth and creamy.
  2. Adjust seasoning to taste, and add more water, if necessary, until desired texture is achieved.
  3. Serve immediately, or store in the fridge for up to 4 days in a sealed container. This dressing will thicken up when chilled, making a nice veggie dip or creamy sauce for spiralized noodles, too!
Recipe Notes

Note: For those who must avoid vinegar, feel free to substitute extra lemon juice instead, and choose tamari (wheat-free soy sauce) if you're gluten-sensitive.

Hope you enjoy!

Reader Feedback: Are you a fan of Green Goddess dressing? If so, are you more familiar with the anchovy- or tahini-based variation?

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Comments

Carrie

I love this recipe, I’m eating it right now with veggies at work! My boyfriend can’t eat scallions so I threw in a handful of arugula instead and it turned out just as amazing! Thank you for this healthy adaptation 🙂

coleen

Can’t thank you enough for this. Annie’s Green Goddess dressing has always been my favorite, but I had to stop using it because it’s not gluten free…well, that and I also am determined to not eat/clean with/bathe with/etc anything I don’t make myself. All this GMO stuff has me freaked and you never really know what you’re getting these days, regardless what the label says. Anyway, thanks a million, I was REALLY missing my favorite dressing 🙂

Jennie Kay

Made this last night, great as a pasta sauce! Thanks for sharing!

I’m living in Guatenala and have been craving some goddess dressing, this did the trick.

Mar

Made this two days ago – still enjoying it! It is so good. Definitely didn’t come out as creamy as the picture. Perhaps I needed to add more tahini, or blend longer. Regardless, the flavor is definitely – definitely there! My hubby wanted to bring a salad to work today because he thought it was so good! Thank you!

Jacquelynn

I am going to get the ingredients to make this tomorrow… sounds delish, and I am in need of getting more salad into my diet in these cold-weather months!

Elisabeth

This is delicious and so easy to make! Excellent on assertive greens. I’ve been putting it on a kale and arugula mix. Thank you!

Monique gross

I love Green goddess dressing! I am so glad I found this site. I have attempted so many times to make raw recipes and most of the time the consistency never is right. I made the pizza and love it. Going to make the Caesar today. I was wondering if you know and vegan butter recipes? There is a vegan butter spread at whole foods I buy called zen Buddha from raw foodz. It’ looks easy to make but knowing me it won’t turn out. And it’s also $8.00…..

Alison

Dr. Fuhrman’s response to eating certain cruciferous veggies. I always fall back on the premise that if it comes from the Earth, our bodies are meant to eat it. If it’s delicious raw, then it’s meant to be eaten raw. Leave the ridiculous studies to scientists fighting for grants.
http://www.drfuhrman.com/library/cruciferous_vegetables_and_thyroid.aspx

Joy

Yumm! This is exactly what I was looking for! I will make this real soon! I am linking to your recipe on my blog too! Thanks a bunch! 🙂

Jenn

WOW! This tastes like the bottled one, only better! Luckily I had all the ingredients on hand and was able to follow the recipe to a T, and now I am bookmarking it so I can be sure to make it many times more…..THANKS!!!

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