Vegan Green Goddess Dressing

Name: Vegan Green Goddess Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 heaping cup
Cuisine: american
Ingredients: 1/2 cup packed parsley leaves; 1/4 cup chopped chives or scallions; 1/4 cup packed basil leaves; 1/4 cup packed tarragon leaves; 1 small garlic clove, peeled; Salt; 1/4 cup well-stirred tahini; 1/4 cup extra-virgin olive oil; 3 tablespoons apple cider vinegar; 2 teaspoons soy sauce

By Ali Slagle

Updated Oct. 12, 2023

Vegan Green Goddess Dressing — James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 4(233)
Comments: Read comments

Green goddess dressing was served for the first time, in the 1920s, at the Palace Hotel, in San Francisco, at a banquet in honor of George Arliss, who starred in the play “The Green Goddess.” Herbaceous, creamy and tangy, the original recipe used mayonnaise, scallions, chives, tarragon, parsley, anchovies and vinegar. This vegan rendition mostly sticks to tradition, but employs tahini for body, basil for sweetness and soy sauce for a flavor that’s similar to anchovy. Keep the dressing thick for a dip, or thin it to coat sturdy salad leaves like romaine, iceberg, escarole or radicchio.

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Ingredients

Yield:1 heaping cup

½cup packed parsley leaves
¼cup chopped chives or scallions
¼cup packed basil leaves
¼cup packed tarragon leaves
1small garlic clove, peeled
Salt
¼cup well-stirred tahini
¼cup extra-virgin olive oil
3tablespoons apple cider vinegar
2teaspoons soy sauce

Ingredient Substitution Guide

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Preparation

Step 1
Add the parsley, chives, basil, tarragon and garlic to a blender or food processor. Sprinkle with a pinch of salt and pulse until finely chopped. Add 2 tablespoons cold water, plus the tahini, olive oil, vinegar and soy sauce. Process until smooth and combined. Add water, 1 tablespoon at a time, until you reach your desired consistency (thicker for a dip, thinner for salad dressing). Season to taste with salt. (The dressing will keep, refrigerated, for up to 4 days.)

Ratings

4 out of 5

233 user ratings

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Comments

Rob Montague1 year ago

The original recipe for Green Goddess dressing included anchovies. A very small amount of Marmite or Vegemite makes an excellent substitute for anchovies (or anchovy paste). They are all very powerful umami bombs. Start small, with a demitasse spoonful of Marmite/Vegemite, blend in, then add a bit more, to taste, until you’re happy with the flavor. The dressing shouldn’t taste of anchovies or the yeast extracts. It should just taste rich and full! Great in soups and stews, too!

SFZ1 year ago

Fabulous as a sauce for roasted salmon. I will use the leftovers as a salad dressing, thinning with a little water and adding a touch of lemon pepper.

Stephen1 year ago

For a more intense 'anchovy' flavour, Chinese black bean paste also works.

Spiff1 month ago

I substituted arugula for tarragon, Kalamata olives and a bit of light soy and white miso for the soy sauce and it is dynamite.

LC2 months ago

I wanted to eat the whole batch straight from the food processor. I’ll be putting this on everything. So good!!!

Laura Bierema10 months ago

Am I missing it, or is avocado not listed in the ingredients? I presume a whole one?

Teresa Davis5 months ago

@Laura Bierema it’s not in recipe. As far as I know avocado is not normally in GG dressing.

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