Put this vegan Green Goddess Dressing on everything! It is not only delicious but also oil free! Made with a base of creamy avocado whipped together with aquafaba for a healthy plant-based dressing that tastes just like the classic.
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This post was originally published on Jan 3, 2018
Are you cleansing with me? If you are, what’s been the hardest part of the past 3 days? What has been surprisingly easy?
I’ve felt fairly good. Hydrated. Energetic. Excited. In truth, I have been craving carbs but have found that nuts and seeds make a good replacement.
Even though the cleanse can be difficult, especially at the beginning, I LOVE this time of year as a chance to re-establish healthy eating patterns and enjoy the benefits that come from it. All month long I will be sharing with you what I’m eating, how I’m feeling, and lessons I’m learning along the way.
If you’re excited about getting healthy this year then you’re going to love today’s recipe. This vegan and oil-free version of Green Goddess Dressing is perfect! It’s rich, creamy, and DELICIOUS. So much so that you will want to add it to all your salads, buddha bowls, and stir-fries in the upcoming month.
And it’s totally good for you. It’s whole food, oil free, dairy free, and vegan. And best of all? It can be whipped up in a matter of minutes!
Recommended Ingredients & Equipment
This recipe uses wholesome, easy-to-find, ingredients for a dairy free, egg-free version of this classic dressing. You should be able to find all these ingredients at your local grocery store.
Here is everything you need.
Ingredient Notes
- Avocado – Traditionally Green Goddess dressing uses eggs and yogurt for the rich creaminess. Avocados are a healthy, plant-based alternative. When choosing an avocado, look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.
- Aquafaba – This is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil.
- Herbs – You will need fresh parsley, basil, and chives. I do not recommend substituting dried herb.
Recommended Equipment
For this recipe you will need a good chef’s knife, a food processor, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One – Prepare the Avocado
Carefully slice your avocado in half and remove the pit. Using a spoon, spoon out the avocado fruit, leaving only the thick peel behind. Lightly mash the avocado and place it in the food processor.
Pro Tip: When choosing an avocado, look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.
Step Two – Blend Together
Drain a can of chickpeas into a clean container. Measure out 1/4 cup of the brine and set aside. This is your aquafaba with is used to replace the oil in this recipe. Return the rest of the brine to the chickpeas and transfer to an airtight container. Store in the refrigerator for later use.
Add all the ingredients to your food processor, except for the chickpea brine. Turn on the food processor and blend together. Blend until smooth and creamy, scraping down the sides as necessary. Once the avocado is broken down, slowly add the chickpea brine until the dressing is rich and creamy.
Turn off the food processor and transfer the dressing to an airtight container.
Serving and Storing
Serving – Serve this Green Goddess Dressing immediately on your favorite salads, zoodles, or buddha bowls.
Storing – Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
Tips and Tricks
- If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
- If you don’t have chickpeas, you can use the brine of other beans as aquafaba. Just note, it may change the color of the dressing as other bean liquid tends to be darker in color.
- This recipe is highly versatile. Feel free to taste and adjust seasonings after blended together.
Frequently Asked Questions
This is a great dip or sauce for your favorite salads, zoodles, or buddha bowls.
I don’t recommend making this recipe in advance. Because it is made with a base of avocados, it will start to brown quickly. It will stay fresh for up to 3 days in the refrigerator but it will look its best within 3 hours of preparing.
Aquafaba is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil. If you would rather, you can use oil or water as a substitution.
More Vegan Salad Dressings
- Classic Homemade Russian Dressing
- 5-Minute Thai Peanut Sauce
- Vegan Avocado Mayo (Oil-Free!)
- Homemade Vegan Ranch Dressing
Get all my vegan condiments and dressing for more inspiration.
Vegan Green Goddess Dressing
Ingredients
- 1 large ripe avocado
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 2 tbsp chives, chopped
- juice from 1/2 lemon
- 2 cloves garlic
- 1 tsp dijon mustard
- 1 tsp capers
- 1/2 cup water
- salt, to taste
- 1/4 cup aquafaba (bean brine)
Instructions
- Carefully slice your avocado in half and remove the pit. Using a spoon, spoon out the avocado fruit, leaving only the thick peel behind. Lightly mash the avocado and place it in the food processor.
- Drain a can of chickpeas into a clean container. Measure out 1/4 cup of the brine and set aside. This is your aquafaba. Return the rest of the brine to the chickpeas and store for later use in the refrigerator.
- In a food processor combine all the ingredients EXCEPT the aquafaba. Pulse a few times to combine. Scrape down the sides and, with the motor running, slowly add the aquafaba into the food processor. Blend until smooth and creamy, scraping down the sides as necessary.
- Use immediately as a dip or on your favorite salad or store in an airtight container for up to 3 days.
Notes
- If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
- If you don’t have chickpeas, you can use the brine of other beans as aquafaba. Just note, it may change the color of the dressing as other bean liquid tends to be darker in color.
- This recipe is highly versatile. Feel free to taste and adjust seasonings after blended together.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Coleen McCray says
I am wondering about how this can be 5 calories? Just the avocado would have 234 calories…could you please clarify this for me?
Sarah McMinn says
It looks like a “4” was missing. I just recalculated and got 45. Thanks for pointing that out!
Coleen McCray says
Thank you!