Oil-Free Green Goddess Dressing (Vegan)


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

bowl of salad with oil free goddess dressing on topAnd 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.

mixing oil-free green goddess dressing in a blender

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.

bowl of zucchini noodles with green goddess dressing and carrot slivers on top

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

Sabrina

This is the best sauce I have ever tried. Everyone should try it! I put it on everything, and use it for dipping too! Thanks so much for this post!

Amanda

This turned out DELISH! I made a 1/2 batch to try it first, and was impressed at the creamy texture without oil. I added a few Kalamata olives for additional flavour. Thanks for sharing!

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