Vegan Green Goddess Dressing

By Ali Slagle

Updated October 11, 2023

  • James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(276)
Comments
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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

  • ½ cup packed parsley leaves

  • ¼ cup chopped chives or scallions

  • ¼ cup packed basil leaves

  • ¼ cup packed tarragon leaves

  • 1 small garlic clove, peeled

  • Salt

  • ¼ cup well-stirred tahini

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons apple cider vinegar

  • 2 teaspoons soy sauce

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 898 calories; 52 grams monosaturated fat; 20 grams polyunsaturated fat; 12 grams saturated fat; 87 grams fat; 8 grams fiber; 678 milligrams sodium; 15 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

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Ratings

4 out of 5
276 user ratings
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Comments

Rob Montague

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!

SFZ

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.

Stephen

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

Tim

Audibly gasped after I tasted this…it’s so, so good. I didn’t have tarragon so I used dried oregano and it still came out really good.

Baja Bob

For a more intense anchovy flavor I add 3 or more anchovy fillets.

Cee

This is similar to the "Baked by Melissa" version but I love the addition of tarragon! Thank you.

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