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Creamy Plant-Based Green Goddess Dressing
Bright, herbaceous, and incredibly creamy, this plant-based green goddess dressing transforms any simple salad into something special. It relies on a base of unsweetened yogurt blended with fresh tarragon and flat-leaf parsley for a punchy flavor profile. A touch of apple cider vinegar and lemon juice adds a tangy bite, while a hint of maple syrup balances the acidity. You'll love how easily it blends up in just a few minutes. Drizzle it over crisp greens, or use it as a rich dip for crunchy raw vegetables.
Equipment
- Food processor
Ingredients
- ½ cup (120 g) plain unsweetened plant yogurt or plant sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
- ¼ cup (5 g) flat-leaf parsley leaves
- ¼ cup (5 g) tarragon leaves
- 1 garlic clove, minced
- ½ teaspoon fine sea salt
Instructions
- 1Place the plant yogurt, apple cider vinegar, lemon juice, maple syrup, parsley, tarragon, minced garlic, sea salt, and a pinch of black pepper into a blender.
- 2Process the mixture until it's completely smooth and creamy. Blending thoroughly ensures the herbs break down fully and release their bright green color into the dressing.
Notes
- Storage: Keep the dressing in an airtight jar in the fridge for up to 5 days.
- Consistency: If the dressing is too thick, blend in a teaspoon of water or unsweetened plant milk until you reach your desired texture.
- Herb swaps: You can substitute fresh dill or basil if you don't have tarragon on hand.
Recipe Details
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